Seared Shrimp Salad with Thai Palm Sugar Dressing (Emeril Lagasse) |
|
 |
Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 4 |
|
Ingredients:
1 head bibb lettuce, cored and leaves separated, washed and spun dry |
1 medium cucumber, peeled, seeded and thinly sliced |
1 mango, peeled, seeded and sliced |
1/4 cup fresh lime juice |
3 tablespoons sliced shallots |
1 tablespoon fish sauce |
2 tablespoons palm sugar, or light brown sugar, plus more to sprinkle on shrimp |
1 tablespoon minced garlic |
2 tablespoons packed chopped fresh cilantro |
2 teaspoons minced serrano chilies |
1/2 cup peanut oil |
1 pound medium shrimp, peeled |
4 teaspoons essence, recipe follows |
1/4 teaspoon salt |
pinch cayenne |
1/4 cup chiffonade fresh mint, garnish |
2 tablespoons finely chopped green onions, garnish |
Directions:
1. Lay the lettuce leaves across a large platter. Arrange the cucumber, mango slices and shallots over the lettuce.
2. In a blender, combine the lime juice, shallots, fish sauce, sugar, garlic, cilantro, chiles, and peanut oil. Blend on high speed until well combined and the sugar is dissolved.
3. In a bowl, toss the shrimp with the Essence, salt, palm sugar, and cayenne to coat. Heat a wok or large, heavy, skillet over high heat. Add the oil and when very hot, add the shrimp and sear until cooked through, about 2 minutes per side. Remove from the pan.
4. Arrange the shrimp decoratively over the greens and mango and drizzle with the dressing. Garnish with the mint and green onions and serve.
|
|