OPEN KITCHEN with NATHAN SCOTT
Asian Shrimp Salad
This healthy recipe for Asian Shrimp Salad is sure to become one of your family’s favorite meals.
|1||quart homemade chicken stock, or low-sodium canned chicken broth|
|Kosher salt and freshly ground black pepper|
|4||ounces snow peas, sliced on a bias|
|1||pound large shrimp, peeled and deveined|
|2||scallions, trimmed and thinly sliced|
|¼ – 1||small red chili pepper, ribs and seeds removed and minced (optional)|
|1||clove garlic, peeled and finely minced|
|1||tablespoon fresh cilantro, chopped|
|2||tablespoons vegetable oil|
|1||teaspoon soy sauce|
|1||tablespoon freshly squeeze lime juice, plus lime wedges for garnish|
|1||head Boston lettuce, leaves separated|
|1||medium papaya, peeled, seeded, and cut into ½-inch cubes|
|1||medium carrot, peeled and cut into matchsticks|
|¼||cup salted dry-roasted almonds, chopped|
- In a medium pot, bring the chicken stock to a boil. Season the stock well with salt and then add in the snow peas. Blanch until the peas are tender-crisp, 1 to 2 minutes. With a slotted spoon, remove the snow peas and run them under cold water until well chilled. Set aside.
- Return the pot of stock to a boil. Cook the shrimp in the boiling stock until bright pink and cooked through, 1 to 3 minutes. Drain the shrimp and run under cold water until chilled.
- Combine the shrimp in a mixing bowl with the reserved snow peas, scallions, chili, garlic, and cilantro. Drizzle the salad with the vegetable oil, soy sauce, and lime juice. Toss until well combined. Season to taste with salt and black pepper.
- When ready to serve, arrange the lettuce leaves on 4 serving plates. Top each lettuce leaf with some of the shrimp salad, followed by a sprinkling of papaya, carrot, and almonds. Season with salt and black pepper and serve with additional wedges of lime.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen