Warm Jasmine Rice Salad With Shrimp And Thai Herbs Recipes

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WARM JASMINE RICE SALAD WITH SHRIMP AND HERBS



Warm Jasmine Rice Salad With Shrimp and Herbs image

This recipe courtesy of a restaurant called Big Bowl, which is a casual pan-Asian type of bistro where customers eat savory dishes with noodles or rice.

Provided by Juenessa

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 15

1 cup just- cooked jasmine rice
2 tablespoons julienned fresh red fresno chiles (or other chile)
2 tablespoons ground dried shrimp
2 tablespoons ground golden peanuts
1/3 cup finely julienned cucumber
1/4 cup fresh cilantro leaves
6 mint leaves, julienned
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 teaspoon sesame oil
1 tablespoon fine peanut oil
1 1/2 teaspoons sugar
1/2 teaspoon fresh ground black pepper
6 -8 medium shrimp or 6 -8 large shrimp, butterflied and poached until just done
mixed greens

Steps:

  • When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
  • Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice.
  • Toss in the black pepper and shrimp.
  • Serve on a bed of greens.
  • **Cook time does not include poaching the shrimp or cooking the rice and letting it sit for 10-20 minutes.

Nutrition Facts : Calories 253.4, Fat 13.7, SaturatedFat 2.1, Cholesterol 25.7, Sodium 1426.9, Carbohydrate 25.9, Fiber 2, Sugar 4.8, Protein 8

WARM JASMINE RICE SALAD WITH SHRIMP AND THAI HERBS



Warm Jasmine Rice Salad with Shrimp and Thai Herbs image

Provided by Bruce Cost

Categories     Salad     Leafy Green     Pepper     Rice     Side     Lunch     Mint     Shrimp     Cucumber     Cilantro     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 15

1 cup just-cooked jasmine rice
2 tablespoons julienned fresh red fresno chile pepper (or other chile)
2 tablespoons ground dried shrimp
2 tablespoons ground golden peanuts
1/3 cup finely julienned cucumber
1/4 cup fresh cilantro leaves
6 mint leaves, julienned
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 teaspoon sesame oil
1 tablespoon fine peanut oil
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
6 to 8 medium-large shrimp, butterflied and poached until just done
Mixed greens

Steps:

  • When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
  • Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.

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