Curried Peach and Shrimp Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Shrimp salad gets an Indian makeover, with the peach standing in for mango. Ingredients:
1 pound large shelled and deveined shrimp (24 to 32 per lb.) |
2 cups chopped peaches |
1 tablespoon minced red onion |
1/2 serrano chile, thinly sliced |
1 teaspoon kosher salt |
1 tablespoon lime juice |
3 tablespoons vegetable oil |
1/2 teaspoon coriander seeds |
1/2 teaspoon cumin seeds |
1/2 teaspoon garam masala |
1/4 teaspoon ground turmeric |
1 package (4 oz.) plain or black pepper pappadums |
1 avocado, sliced |
1 cup cilantro sprigs |
Directions:
1. Boil shrimp in salted water until just opaque, about 30 seconds. Transfer to bowl of ice water to cool. Drain shrimp and put in a large mixing bowl.
2. Add peaches, onion, chile, salt, and lime juice to shrimp.
3. Heat oil in a small frying pan until warm. Add spices and swirl to toast. Pour warm oil over shrimp mixture, gently stirring to combine.
4. Microwave 4 pappadums 1 at a time until puffed and crisp, about 50 seconds. Crack each into a few large pieces.
5. Arrange avocado on 4 dinner plates, top with shrimp mixture, and garnish plates with cilantro and pappadums.
6. *Wafer-thin Indian bread; find in the Asian food aisle of well-stocked grocery stores.
7. Note: Nutritional analysis is per serving.
|
|