|
|
Recipe Coconut Shrimp Salad With California Golden Raisin Vinaigrette (Jingha Salade) (Salad)
Home Cooking Recipes
Required Ingredients:
- Shrimp
- 1 large (large 20-30) peeled, deveined tiger shrimp
- 1/3 cup coconut milk
- 1 tablespoon yellow split peas
- 1 teaspoon coriander seed
- 2 dried whole red chilies
- 1/2 teaspoon vegetable oil
- 1/2 teaspoon salt
- 1 tablespoon minced fresh cilantro
- Dressing
- 1 cup California golden raisins
- 1/2 cup vegetable oil
- 1/2 cup red wine vinegar
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh cilantro
- 1 teaspoon roasted, ground cumin seed
- Assembly
- 1/4 cup vegetable oil
- 1/2 cup thinly sliced shallots
- 6 cups mixed salad greens
Preparing/Cooking:
- Place shrimp and coconut milk in medium mixing bowl; set aside.
- In small mixing bowl, combine peas, coriander, chilies and oil; toss well to coat.
- Place in preheated skillet.
- Cook, stirring constantly, 1 to 2 minutes or until peas and coriander turn brown and chilies blacken slightly.
- Cool.
- In blender, grind until texture is like coarsely ground black pepper.
- Add this mixture along with the salt, and cilantro to the shrimp; mix well.
- Marinate at least 30 minutes or up to 24 hours in refrigerator.
- In blender, combine all ingredients and puree until smooth; set aside.
- Dressing will thicken as it sits.
- Thin to dressing consistency with water, as needed.
- Keeps for up to one week in refrigerator.
- In large skillet, heat oil over medium-high heat.
- Add shrimp and marinade, arranging in single layer.
- Add shallots and cook 1 minute or until shrimp turns orange-red.
- Turn shrimp and cook 1 minute more.
- Remove from heat.
- In large mixing bowl, place greens and spoon desired amount of dressing over greens.
- Toss to coat.
- Arrange tossed greens on serving plates.
- Spoon shrimp and shallots on top.
Back to Recipes
|
|