Charred Watermelon Soup

Chile-Lime Shrimp, Pickled Watermelon Rind, Jalapeno Crema

Chef Drew Ward of Artisanal Brewing Ventures | Charlotte, NC

Adapted by StarChefs | January 2021

INGREDIENTS:

Charred Watermelon Soup:
1 seedless watermelon- rind taken off and reserved
1 tablespoon red wine vinegar
¼ cup extra virgin olive oil
2 tablespoons chopped cilantro
Salt, to taste

Pickled Watermelon Rind:
1-quart watermelon rind, green removed and diced into small ½ inch cubes
1 cup rice wine vinegar
1 cup water
¼ cup sugar
2 teaspoons kosher salt

Jalapeño Crema:
2 jalapeños, deseeded and rough chopped
1 cup sour cream
Zest of 1 lime
Salt and pepper, to taste
1 teaspoon chopped cilantro

Lime-Chile Shrimp:
1 pound shrimp
Zest of 2 limes
½ teaspoon cayenne
Salt and pepper, to taste
Juice of 2 limes

METHOD:

For the Charred Watermelon Soup:
Using a knife, slice all the rind off of the watermelon – do not throw away rind. Heat a grill to high heat (preferably charcoal). Quarter the watermelon and season with salt. Once the grill is hot, place the watermelon on the grill, let it cook on one side. Once you begin to get black lines, flip it to another side. Once all sides have a little bit of char and watermelon feels hot pull off the grill. This should be about 4 minutes per side. Chop watermelon into small chunks. In a blender, place vinegar, salt, cilantro, and begin to puree. As blade is running drop a few pieces of watermelon at a time to puree. Once watermelon is pureed, slowly drizzle in the olive oil. Check seasoning and chill. 

For the Pickled Watermelon Rind:
In a saucepan, add all except the watermelon. Let mixture come to a boil. Once boiling, add the watermelon rind and return to a boil. Let boil 1 minute. Remove from heat and let cool in the liquid.

For the Jalapeño Crema:
In a food processor, blend jalapeño, lime, cilantro, salt and pepper. Put sour cream in a bowl. Once the first mix is pureed, whisk it into the sour cream.

For the Lime Chile Shrimp:
In one bowl combine, zest, cayenne, salt and pepper. Put lime juice and shrimp in another bowl. Toss the shrimp in lime juice, then the spice mixture. On hot grill, grill the shrimp until cooked through, let cool down and then rough chop

To Assemble and Serve:
Pour watermelon soup in a bowl. Garnish the soup with diced shrimp, diced pickled watermelon rind, and a dollop of jalapeño crema. 

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