THAI-STYLE TOMATO AND SHRIMP SALAD

Thai-Style Tomato and Shrimp Salad image

Provided by kiwidutch

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

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1 lb large shrimp, in shell peeled (21 to 25 per lb)
2 limes
3 small fresh lemongrass, stalks
2 tablespoons fresh lime juice
1/4 cup finely chopped red bell pepper
3 scallions, sliced crosswise 1/4 inch thick
2 fresh green chilies, 3 inch, such as thai minced (including seeds) or 2 serrano peppers, minced (including seeds)
3 -4 teaspoons asian fish sauce
1 tablespoon sugar
1/2 teaspoon salt
2 lbs beefsteak tomatoes, cut into 1-inch wedges
3/4 lb cucumber, peeled and cut into 1-inch pieces
1/2 cup loosely packed fresh thai anise basil leaves
1/2 cup loosely packed fresh thai lemon basil leaves
1/2 cup loosely packed fresh cilantro leaves

Steps:

Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool.
Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup.
Mince enough lemongrass from bottom 6 inches of stalks to measure 2 tablespoons total.
Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce (to taste), sugar, and salt until sugar is dissolved. Toss shrimp, tomatoes, and cucumbers with dressing and top with herbs.

Nutrition Facts : Calories 183.8, Fat 2.1, SaturatedFat 0.3, Cholesterol 143.2, Sodium 1306.7, Carbohydrate 25.2, Fiber 6, Sugar 13.6, Protein 20.1