Tuesday, September 27, 2005

Shrimps with Ginger & Lime Salad

Shrimp with Ginger & Lime Salad
Adapted from Fix-It & Enjoy It! Cookbook

Hands-on time: 10 minutes
Marinate time: 15 minutes
Sauté time: 5 minutes

Serves 4

1 lb/500g shrimp, raw but peeled & deveined (large or jumbo if you want to do this as a main over rice, medium size if you want to serve cold as filling for sandwiches or salads.)
Juice & zest of 1 lime
3 tbsp olive oil
1 tbsp fresh ginger, minced
1 large garlic clove, minced
½ tbsp brown sugar (optional)
1 tsp sesame oil

2 tbsp fresh cilantro, chopped
Salad stuff:
2 romaine hearts, coarsely chopped or torn
1/4 red onion, chopped
1/2 red bell pepper, sliced
1/4 fennel bulb, chopped
1/2 cup fresh cilantro, chopped
1 tbsp sesame oil
1/3 cup rice wine vinegar
1/4 cup soy sauce
1 tsp honey
1 tsp Dijon mustard


1. Whisk all marinade ingredients together in a medium sized bowl. Add the shrimp and toss. Let it sit on the counter for 15 minutes.

2. In a large non-stick skillet over medium high heat, sauté the shrimp and marinade, tossing occasionally until the shrimps are pink – about 5 minutes or so, depending on the size of the shrimp.

3. In a small bowl combine all the dressing ingredients, whisk, taste for seasoning and set aside.

4. In a large salad bowl combine all the salad stuff.

5. Once the shrimps are cool (you could use them hot to create a different salad, just serve right away so the lettuce won't wilt, or use baby spinach instead of romaine, and purposefully wilt it) add them to the salad, toss, taste for seasoning and serve.

The shrimp recipe was really created to serve hot with the sauce, over rice or spinach.

It also is great cold, without the sauce as the starring ingredient in sandwiches or pita pockets.

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