Sweet-And-Sour Thai Shrimp Salad |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Coconut and lime juice balance the spicy bite of crushed red pepper in this shrimp salad from a email I received. Also included in the Zaar World Tour 2005, Asia. Ingredients:
1 1/2 tablespoons olive oil |
1/4 teaspoon crushed red pepper flakes (to taste) |
1/4 cup bottled clam juice |
2 tablespoons fresh lime juice |
12 ounces medium shrimp, peeled and deveined |
1 small savoy cabbage (4 cups) or 1 small iceberg lettuce, shredded (4 cups) |
1 large carrot, peeled and grated (1 cup) |
4 ounces bean sprouts |
3 tablespoons dry-roasted unsalted peanuts |
3 tablespoons sweetened flaked coconut |
1 scallion, including top, thinly sliced |
Directions:
1. In a large saucepan, bring water to boil.While water is boiling, heat oil in a small saucepan over low heat. Add red pepper flakes and cook, stirring occasionally for approximatley 3 minutes. Strain oil into a small bowl, discarding the red pepper flakes and whisk in clam and lime juices. Set aside dressing mixture.
2. When water has come to a boil drop in shrimp and reduce heat to medium-low. Simmer approximately 2 minutes or until shrimp turn opaque. Drain shrimp and rinse under cold water to prevent further cooking, drain well.
3. In a large bowl, transfer shrimp and add cabbage, carrot, bean sprouts, peanuts, coconut, and scallion. Pour dressing over salad and toss to coat.
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