Shrimp And Pineapple Salad With Vietnamese Flavors Recipes
VIETNAMESE SHRIMP SALAD
I just made this and it is sooo delicious. It is a perfect summer salad with delicious shrimp, a fantastic dressing, and juicy pineapple. Enjoy! I have modified this from a recipe in a Dutch magazine called "libelle", No. 29, 2004.
Provided by IngridNL
Categories Pineapple
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Bring all of the ingredients in the dressing to a boil.
- Stir occasionally until the sauce has thickened.
- Taste the sauce and add salt/sugar as necessary: the sauce should be sweet/sour.
- Place the shrimp in the sauce and allow to simmer.
- Cook the asparagus.
- The time for this will vary depending on how thick the asparagus is.
- For tiny asparagus, 2-3 minutes.
- Add the asparagus to the shrimp.
- Take this mixture off of the heat and allow to cool.
- Mix together the shrimp/asparagus/dressing, lettuce, peaches, pineapple, and cucumber together, and serve in the hollowed out pineapple halves.
SHRIMP AND PINEAPPLE SALAD WITH VIETNAMESE FLAVORS
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Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Combine the shrimp and salt in a mixing bowl and toss to mix. Let marinate for 30 minutes. ShareTweetPin326 Shares Step 2: Meanwhile, heat the oil to medium-high in a small saucepan on your grill's side burner or stovetop. Add the garlic and shallots and fry until lightly browned and crisp, 1 to 2 minutes. Do not let the ingredients burn, or they'll taste bitter. With a slotted spoon, transfer to a plate lined with paper towels to drain. Let the oil cool to room temperature and reserve. ShareTweetPin326 Shares Step 3: Make the dressing: In a large serving bowl, place the lime juice, fish sauce, and 1/4 cup sugar. Whisk until the sugar dissolves. ShareTweetPin326 Shares Step 4: Set up your grill for direct grilling and heat to high. Brush and oil the grill grate. ShareTweetPin326 Shares Step 5: Brush the pineapple slices on both sides with some of the reserved garlic-shallot oil. Dredge in sugar on both sides, shaking off the excess. Arrange the pineapple on the grate and grill until browned on both sides, but still raw in the center, 1 to 2 minutes per side, turning with tongs. Transfer the pineapple to a wire rack to cool, then cut into 1-inch chunks. Add them with any pineapple juices to the bowl with the dressing. ShareTweetPin326 Shares Step 6: Add the cilantro, mint, basil, and chiles to the pineapple, but do not toss. ShareTweetPin326 Shares Step 7: Right before serving, blot the shrimp dry with paper towels. Brush the shrimp on both sides with some more of the garlic-shallot oil and season with salt and pepper. Grill the shrimp until browned and cooked through, 1 to 2 minutes per side, turning with tongs. Add the shrimp and any remaining garlic-shallot oil to salad and gently toss to mix. ShareTweetPin326 Shares Step 8: Sprinkle the salad with the fried garlic and shallot and the peanuts and serve at once. This may be the most electrifying salad you've ever tasted. ShareTweetPin326 Shares
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