Papaya With Shrimp And Yogurt-dill Dressing |
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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 4 |
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The hot pepper, the sweet and cooling fruit, the refreshing dill, and the soothing yogurt sauce make this a nice light shrimp salad. This recipe is from the famous chef Christopher Idone's Book Salad Days of 1989 Ingredients:
ingredients |
4 cups water |
1/4 cup tarragon vinegar or herb vinegar |
2 garlic cloves, crushed |
1small red onion, thinly sliced |
1/2 lemon, thinly sliced |
1 tsp. dried red pepper flakes |
1 lb medium shrimp, in their shells |
1 cup plain yogurt |
1/4 cup mayonnaise |
1 tbs. fresh lemon juice |
2 tbs. chopped fresh dill |
1 ripe papaya, peeled and seeded into 16 wedges ( reserve some of the seeds ) |
Directions:
1. 1)in a large nonreactive pot, combine the vinegar, garlic, onion, lemon and red pepper flakes with 4 cups water. Bring to a boil over high heat.
2. 2)Add shrimp and cook for 3 minutes; drain immediately. Cool, under cold running water.
3. 3)When cool enough to handle, shell and de-vain the shrimp, leaving the tail attached.
4. 4)The dressing: In a small bowl, stir together the yogurt, mayonnaise,lemon juice and dill until well combined
5. 5)Divide the papaya wedges among 4 plates. Place the shrimp over the papaya and drizzle with the dressing.
6. 6)Add some of the papaya seeds and serve at room temperature.
7. Calories: 286 per serving
8. Serve with Wine: Portuguese Vinho Verde ( Optional )
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