Shrimp and Snow Pea Salad (Ellie Krieger) |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 4 |
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Ingredients:
12 ounces snow peas |
1 1/4 pounds medium shrimp, peeled and deveined |
6 radishes, thinly sliced into half-moons |
4 scallions, thinly sliced |
1/3 cup rice vinegar |
1 tablespoon canola oil |
1 tablespoon toasted sesame oil |
1 tablespoon grated fresh ginger |
salt |
2 tablespoons toasted sesame seeds |
Directions:
1. Bring a large saucepan of water with a steamer basket to a boil. Put the snow peas in the basket, cover and cook for 2 minutes. Remove the basket and transfer the snow peas to a bowl of ice water to cool. Drain and pat dry.
2. Add the shrimp directly to the saucepan of water and return to a boil; cook for 2 minutes. Drain, then plunge the shrimp into a bowl of ice water to cool. Drain and pat dry.
3. Slice each shrimp in half lengthwise. Cut the snow peas diagonally into 1/2-inch pieces, discarding the ends. In a large bowl, toss the shrimp, snow peas, radishes and scallions.
4. In a small bowl, whisk the vinegar, both oils, the ginger and 1/2 teaspoon salt. Toss with the salad right before serving; top with sesame seeds.
5. Per serving: Calories 280; Fat 13 g (Sat. 1 g; Mono. 4 g; Poly. 3.5 g); Cholesterol 215 mg; Sodium 510 mg; Carbohydrate 7 g; Fiber 3 g; Protein 32 g
6. Photography by Lara Robby
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