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Warm Pea Shoot And Rock Shrimp Salad With Hoisin
Dressing
4
1
2
2
Tablespoon Olive oil
/2 Cup Minced onions
Tablespoon Small−diced red bell peppers
Tablespoon Small−diced yellow bell peppers
Salt; to taste
Freshly−ground black pepper; to taste
1
1
4
Pound Rock shrimp; peeled, deveined
Tablespoon Chiffonade of cilantro
Ounce Pea shoots
Drizzle of sesame oil
Splash of rice wine vinegar
Drizzle of hoisin
2
2
4
1
1
Ounce Chopped roasted peanuts
Radicchio heads; halved, cored, and grilled
Wonton wrappers; cut thin strips
Tablespoon Finely−chopped fresh parsley leaves
/2 Fat; 0 Other Carbohydrates
In a large saute pan, heat 1 tablespoon of oil. When the oil is hot, add the
onions and peppers. Season with salt and pepper. Saute for 1 minute. Season
the shrimp with salt and pepper. Add the shrimp to the vegetable mixture.
Saute for 3 to 4 minutes, or until the shrimp turn pink and the tails curl.
Stir in the cilantro and pea shoots. Saute for 1 minute. Add the sesame oil,
vinegar and hoisin. Continue to saute for 1 minute. Remove from the heat and
stir in the peanuts. Thinly slice the grilled radicchio. In a mixing bowl,
toss the radicchio with sesame oil, salt and pepper. In another saute pan,
add the remaining oil. When the oil is hot, add the wontons and quickly
pan−fry the wontons until golden, stirring constantly. Remove from the pan,
and drain on paper towels. Season the wontons with salt. Mound the lettuce
in the center of each plate. Spoon the warm salad over greens. Garnish with
the crispy wontons and parsley. This recipe yields 4 servings.
Warm Pea Shoot And Rock Shrimp Salad With Hoisin Dressing
658
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