Thai Cucumber-Shrimp Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Peel the shrimp, rinse, and soak in cold, salted water in fridge for an hour. Add to boiling water lemon juice and a bay leaf, then cook shrimp for a minute. Drain and cool. Then follow recipe. From the NYT, 2/9/2000. Ingredients:
3 (medium) cucumbers |
2 chili pepper, seeded and thinly sliced |
1/3 cup shallots, thinly sliced |
6 scallions, sliced thin |
1 1/4 lbs (maine) shrimp, cooked |
1/2 teaspoon salt |
1 1/2 tablespoons sugar |
1/2 cup rice vinegar |
2 tablespoons fresh lime juice |
1/4 cup cilantro, sliced |
Directions:
1. Peel cucumbers, and cut each in half lengthwise. Scoop out seeds with a spoon. Slice cucumbers paper-thin, and place in a bowl. Fold in chili pepper, shallots and scallions. Fold in shrimp.
2. Dissolve salt and sugar in vinegar, add lime juice and pour over cucumbers and shrimp. Stir gently. Fold in cilantro. Serve at once, or cover and refrigerate no more than 1 hour before serving.
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