Snow Pea and Shrimp Salad (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
10 ounces fresh snow peas, ends trimmed |
2 tablespoons minced green onions |
2 tablespoons chopped fresh cilantro leaves plus cilantro sprigs, for garnish |
1 tablespoon chopped fresh mint leaves |
2 tablespoons wine vinegar |
1 tablespoon lime juice |
1 1/4 teaspoons minced ginger |
1/2 teaspoon minced garlic |
1 teaspoon sugar |
pinch red pepper flakes |
pinch salt |
1/2 cup canola or vegetable oil |
1 bunch leaf lettuce, trimmed, washed and spun dry, torn into pieces if very large |
1 bunch watercress, tough stems removed, washed and spun dry |
1/2 red bell pepper, seeded and cut into thin strips |
1 pound medium boiled, peeled, and deveined shrimp, and chilled |
1 large papaya, peeled, seeded, and sliced |
1/4 cup chopped toasted macadamia nuts, garnish |
chives, garnish |
Directions:
1. In a pot of boiling water, blanch the snow peas for 45 seconds to 1 minute. Transfer with a slotted spoon to an ice bath to refresh, then drain well on paper towels. Set aside.
2. In a small bowl, to make the dressing, whisk together the scallions, 1 tablespoon of the cilantro, the mint, rice wine vinegar, lime juice, ginger, garlic, sugar, pepper flakes and salt, and whisk to combine and dissolve the sugar. Add the oil in a steady stream, whisking to combine. Adjust the seasoning to taste.
3. In a large bowl, combine the lettuce, watercress, red bell pepper, and cooked snow peas. Toss with about 1/4 cup of the dressing to lightly coat.
4. Divide the tossed salad among 4 plates. Arrange the shrimp in the middle of the greens and the papaya along the outer edges of the plates. Drizzle lightly with the remaining dressing. Sprinkle with the remaining 1 tablespoon chopped cilantro, and garnish with the nuts, cilantro sprigs and chives. Serve.
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