Newmans Own Sesame Ginger Shrimp Salad Recipes

NEWMAN'S OWN SESAME GINGER SHRIMP SALAD

Steps:

• Place shrimp in 1/2 cup of the salad dressing for 20 minutes to marinate.
• From the top, remove the core of the Bibb lettuce; reserve outer leaves.
• Arrange whole lettuce leaves around salad bowl.
• Julienne and mix the Bibb lettuce core with the Napa cabbage.
• Place saute pan on medium high heat.
• Remove shrimp from marinade and add shrimp to hot pan.
• When shrimp have started to become translucent (2-3 minutes), add shallots, carrots, snow peas, broccoli and red pepper.
• Stir-fry shrimp and vegetable mixture for about one minute until vegetables begin to sweat.
• Add remaining 2 ounces of salad dressing and remove from heat.
• Place vegetable and shrimp mixture into lettuce bowl and top with chopped scallions, cashews and fried wonton noodles.

SESAME SHRIMP SALAD

Steps:

• Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap.
• Microwave at HIGH 40 seconds or until sugar dissolves.
• Cool.
• Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
• Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade or preserves, and 1 teaspoon oil in a large bowl, stirring with a whisk.
• Add shrimp to bowl; toss to coat.
• Marinate shrimp in refrigerator 15 minutes, tossing occasionally.
• Remove shrimp from bowl, reserving marinade.
• Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
• Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
• Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
• Combine cabbage and remaining ingredients in a large bowl.
• Drizzle fish sauce mixture over cabbage mixture; toss well to coat.
• Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.

SESAME CHICKEN STIR FRY SALAD

Steps:

• For dressing whisk all ingredients in a small bowl, or use Newman's Own Low Fat Sesame Ginger dressing.
• For salad, heat oil in skillet.
• Add chicken, carrots, garlic, gingerroot and sesame seeds.
• Stir-fry 4-5 minutes until chicken is done.
• Arrange spinach on plate, or platter.
• Top with green onions and pineapple and chicken mixture.
• Drizzle with dressing.

HOT GINGER SHRIMP SALAD

Steps:

• Preheat a fryer to 350 degrees F.
• In a bowl, season the shrimp with the spice mix.
• In a small skillet, stirring, dry cook the sesame seeds over medium heat until lightly toasted. Remove from the heat.
• Add the cellophane noodles to the fryer and fry quickly until puffed and golden. Remove from the oil and drain on paper towels. Season lightly with salt. Set aside.
• In a large skillet, heat the vegetable oil and 1/2 teaspoon sesame oil over high heat.
• Add the shrimp, ginger, and garlic, and quickly cook, stirring, until the shrimp are pink and firm, about 1 1/2 to 2 minutes. Remove from the pan with a slotted spoon.
• Add the sherry and vinegar, and stir to deglaze the pan over medium heat.
• Add the sugar and stir to dissolve. Cook until the mixture is reduced by half.
• Add the remaining 1 teaspoon of sesame oil, mangoes, green onions, and pepper flakes, and stir to warm through and wilt.
• Remove from the heat and add the shrimp and ginger mixture, and cilantro. Stir to warm through and adjust seasoning, to taste.
• Divide the lettuces among 4 plates and top with the shrimp mixture.
• Arrange cucumber slices on top and sprinkle with the toasted sesame seeds.
• Garnish with fried noodles, cilantro sprigs, and chives, and serve immediately.