Best Gingered Shrimp Salad Recipes

GINGERED SHRIMP SALAD image

Yield Makes 6 first course or 4 main servings

Number Of Ingredients 25

MARINADE
2 lbs. medium shrimp, shelled, deveined, and tail on
juice of 1 orange, strained
1 TB extra-virgin olive oil
2 TB ginger root, grated
POACHING BROTH
1 bottle clam juice
1 TB ginger root, chopped
2 cloves garlic, chopped
1/2 cup dry sherry
VINAIGRETTE
2 TB fresh lemon juice, strained
2 TB fresh lime juice, strained
1 shallot, minced
1/2 cup cilantro, chopped
1-inch piece ginger root, grated
1 tsp Dijon mustard
1 tsp soy sauce
1 tsp hone
1 tsp roasted sesame chile oil
SALAD GREENS
1/2 head romaine or escarole, cleaned and torn into bite-size pices
1 bunch watercress, stems on
1/2 cup mint leaves, chopped
1/2 cup basil leaves, torn

Steps:

In a medium bowl, blend all the marinade ingredients. Add the shrimp, toss, and marinate for 1 hour. In a large saucepan over medium-low heat, poach the marinated shrimp in the poaching broth until they turn pink.Save the broth and freeze it for another time. Let the shrimp cool. In a large bowl, toss the greens and shrimp with the vinaigrette. Serve with rice crackers, canned kumquats and/or mandarine oranges, and plum wine or Chinese beer.

Gingered Shrimp Salad image

Number Of Ingredients 16

1 teaspoon Chaat Masala or store-bought
1 pound extra-large shrimp (about 20) shelled and deveined, with tails left on
1 piece fresh ginger (1-inch), peeld and cut into thin matchsticks
1 clove fresh garlic (large), minced
2 tablespoons fresh lime juice or lemon juice
1 teaspoon , coarsely ground ajwain, seeds
1/2 teaspoon salt, or to taste
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons vegetable oil
2 tablespoons minced fresh mint leaves
2 cups mixed baby greens
1 red bell pepper, cut into thin 1 1/2-inch matchsticks
1 yellow bell pepper, cut into thin 1 1/2-inch matchsticks
1 small seedless cucumber, such as Armenian or Japanese, cut into thin 1 1/2-inch matchsticks
3 to 4 scallion, white parts only, thinly sliced

Steps:

1. Prepare the chaat masala. Place the shrimp in a large non-reactive bowl. Add the ginger, garlic, lime juice, ajwain seeds, salt, cayenne and black peppers and mix well, making sure all the shrimp are well coated with the marinade. Refrigerate about 2 hours. 2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the mint leaves, stirring, about 30 seconds. Add the shrimp and the marinade and cook until the shrimp are pink, about 3 minutes.3. In a large bowl, mix the greens, bell peppers, and cucumber, and toss with the chaat masala. Transfer to a serving platter. Scatter the cooked shrimp over the greens, top with the scallions, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves