THAI-STYLE TOMATO AND SHRIMP SALAD
Wonderful summer salad from 2003 Gourmet. This has been a favorite of mine for a long time! COOKS NOTES:If you can't find Thai anise basil and Thai lemon basil, you can substitute Italian basil and lemon balm (the latter is available at farmers markets and specialty produce stores). Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Asia - Thai.
Provided by kiwidutch
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool.
- Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup.
- Mince enough lemongrass from bottom 6 inches of stalks to measure 2 tablespoons total.
- Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce (to taste), sugar, and salt until sugar is dissolved. Toss shrimp, tomatoes, and cucumbers with dressing and top with herbs.
Nutrition Facts : Calories 183.8, Fat 2.1, SaturatedFat 0.3, Cholesterol 143.2, Sodium 1306.7, Carbohydrate 25.2, Fiber 6, Sugar 13.6, Protein 20.1
THAI-STYLE TOMATO AND SHRIMP SALAD
Categories Salad Shellfish Tomato Lime Basil Shrimp Bell Pepper Hot Pepper Summer Lemongrass Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool.
- Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup. Mince enough lemongrass from bottom 6 inches of stalks to measure 2 tablespoons total.
- Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce (to taste), sugar, and salt until sugar is dissolved. Toss shrimp, tomatoes, and cucumbers with dressing and top with herbs.
- *Available at Asian markets and some supermarkets.
THAI SHRIMP LEMONGRASS SALAD
The Thai chili paste is sweeter and has lemongrass in it. You may find it in your local Asian store, or even from your local Thai restaurant. To make regular chili paste, sauté oil with yellow onion and garlic until soft, then add chili powder and paprika for color. I would grill the shrimp for extra flavor. This makes a small appetizer for 2 people, or a nice sized one for one.
Provided by gobruijns
Categories Thai
Time 10m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a big bowl, combine all ingredients except the shrimp.
- With your hands, squish the tomato to release some juice.
- Grill shrimp until cooked.
- Mix shrimp in the bowl with the rest of the ingredients.
- Serve on lettuce leaves.
Nutrition Facts : Calories 131.3, Fat 1, SaturatedFat 0.3, Cholesterol 138, Sodium 1553, Carbohydrate 14.5, Fiber 1.3, Sugar 9.9, Protein 16.9
THAI SPICES SHRIMP SALAD WITH ASIAN GREENS AND PESTO DRESSING
Categories Salad Food Processor Pasta Coconut Basil Macadamia Nut Shrimp Curry Chill Cabbage Cilantro Simmer Boil Bon Appétit
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 15
Steps:
- Make dressing:
- Blend basil, nuts and vinegar in processor until nuts are finely ground. With machine running, gradually add oil and blend well. Season to taste with salt and pepper. Transfer to small bowl. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Make shrimp:
- Whisk coconut milk and curry paste in medium saucepan over medium-low heat until blended; bring to simmer. Add shrimp and simmer until shrimp are almost opaque in center, about 3 minutes. Remove from heat. Refrigerate shrimp in curry liquid, uncovered, until very cold, about 2 hours.
- Place rice sticks in medium bowl. Cover with very hot water. Let stand until tender, about 25 minutes. Drain rice sticks. (If using pasta, cook in pot of boiling salted water until just tender but still firm to bite. Drain well; rinse pasta with cold water and drain again.) Using knife or poultry shears, cut rice sticks or pasta into shorter (about 6-inch) lengths. Place noodles in medium bowl and toss with enough dressing to coat.
- Combine cabbage, bok choy, green onions and chopped cilantro in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Divide greens among plates. Top with noodles. Drain shrimp; place atop noodles, dividing equally. Garnish with cilantro sprigs. Pass any remaining dressing separately.
CHEESY SHRIMP AND RICE
A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.
Provided by Yoly
Categories Main Dish Shrimp
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
- Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
- Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg
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