Asian Shrimp Pineapple And Peanut Salad Recipes

Steps:

• Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
• Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.

Steps:

• Bring a large pot of water to a boil and salt it. Cut two limes into wedges and set aside. Grate zest from remaining lime into a large bowl and squeeze in its juice. Add peanut butter, sugar, nam pla and enough water to make a smooth sauce (start with 1/2 cup and add more as needed).
• When water comes to a boil, put noodles in pot; remove from heat.
• Put oil in a large skillet over high heat. A minute later, add shrimp and season with salt. Cook and stir until shrimp just begins to turn pink. Add scallions, carrots, garlic and chile and keep cooking and stirring until vegetables soften a bit and shrimp cooks through, just a minute or two more. Remove from heat.
• Noodles should be soft but not mushy; if they are not soft enough, let them sit a few more minutes. Drain noodles and toss them in a bowl along with shrimp mixture and peanut sauce. Sprinkle with lots of pepper and toss well; taste and adjust seasoning if necessary. Serve hot or at room temperature, garnished with herbs and lime wedges.

Steps:

• In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
• Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and red-pepper flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
• Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes. (Use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.

Steps:

• For dressing:
• Whisk lime juice, fish sauce, oil, and sugar in small bowl until sugar dissolves. Stir in shallots, chile, and mint.
• For salad:
• Toss shrimp with salt and pepper in bowl. Add pineapple, avocado, and dressing; toss to coat. Divide among plates, top with nuts, and garnish with lime wedges.
• Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

Steps:

• Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
• Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
• In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.