Thai Style Tomato And Shrimp Salad Recipes

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THAI-STYLE TOMATO AND SHRIMP SALAD



Thai-Style Tomato and Shrimp Salad image

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

1 lb large shrimp, in shell peeled (21 to 25 per lb)
2 limes
3 small fresh lemongrass, stalks
2 tablespoons fresh lime juice
1/4 cup finely chopped red bell pepper
3 scallions, sliced crosswise 1/4 inch thick
2 fresh green chilies, 3 inch, such as thai minced (including seeds) or 2 serrano peppers, minced (including seeds)
3 -4 teaspoons asian fish sauce
1 tablespoon sugar
1/2 teaspoon salt
2 lbs beefsteak tomatoes, cut into 1-inch wedges
3/4 lb cucumber, peeled and cut into 1-inch pieces
1/2 cup loosely packed fresh thai anise basil leaves
1/2 cup loosely packed fresh thai lemon basil leaves
1/2 cup loosely packed fresh cilantro leaves

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



Thai-Style Tomato and Shrimp Salad image

Categories     Salad     Shellfish     Tomato     Lime     Basil     Shrimp     Bell Pepper     Hot Pepper     Summer     Lemongrass     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 15

1 lb large shrimp in shell (21 to 25 per lb), peeled
2 limes
3 small fresh lemongrass stalks, 1 or 2 outer leaves discarded *
2 tablespoons fresh lime juice
1/4 cup finely chopped red bell pepper
3 scallions, sliced crosswise 1/4 inch thick
2 (3-inch) fresh green chiles such as Thai or serrano, minced (including seeds)
3 to 4 teaspoons Asian fish sauce
1 tablespoon sugar
1/2 teaspoon salt
2 lb beefsteak tomatoes, cut into 1-inch wedges
3/4 lb cucumbers, peeled and cut into 1-inch pieces
1/2 cup loosely packed fresh Thai anise basil leaves
1/2 cup loosely packed fresh Thai lemon basil leaves
1/2 cup loosely packed fresh cilantro leaves

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



Thai Shrimp Lemongrass Salad image

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

5 ounces shrimp
1 tablespoon sugar
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon chili paste
1 tablespoon thai chili paste
1/2 teaspoon paprika (for color)
1/2 tomatoes, cut in quarters
2 tablespoons red onions, sliced
2 tablespoons green onions, chopped
1 tablespoon lemongrass, sliced thin
1 tablespoon kaffir lime leaf, sliced
1/2 cucumber, sliced in 1/2 inch pieces
lettuce

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



Thai Spices Shrimp Salad with Asian Greens and Pesto Dressing image

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

For dressing
3/4 cup (packed) coarsely chopped fresh basil
1/3 cup macadamia nuts, toasted
4 1/2 tablespoons balsamic vinegar
1/2 cup plus 1 tablespoon olive oil (preferably extra-virgin)
For shrimp
1 cup canned unsweetened coconut milk
1 tablespoon Thai red curry paste
24 uncooked large shrimp (about 1 pound), peeled, deveined
2 ounces dried thin Chinese rice sticks (maifun) or angel hair pasta
4 cups thinly sliced Napa cabbage
4 cups thinly sliced bok choy leaves
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
Fresh cilantro sprigs

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



Cheesy Shrimp and Rice image

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

1 tablespoon butter
½ pound medium shrimp, peeled and deveined
8 ounces fresh mushrooms, sliced
1 celery, diced
½ green bell pepper, diced
½ medium onion, diced
1 ½ tablespoons all-purpose flour
1 teaspoon chicken bouillon base (such as Better Than Bouillon®)
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or more to taste
¾ cup milk
1 ½ cups cooked rice
1 cup shredded sharp Cheddar cheese
salt and freshly ground black pepper to taste

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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