Oriental Shrimp Salad Padma Lakshmi 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:

• 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:

• Mix dressing ingredients in a jar and shake.
• Wash and tear lettuce into a bowl, add carrots, peppers, celery to bowl and toss.
• Put dressing and bowl on table with bean sprouts, nuts and sesame seeds in individual bowls and tell your guests to create their own salad.

Steps:

• First, make the wonton cups- press wonton wrappers into greased muffin cups, bake them for 10mins at 350°F; cool and store them in airtight container up to 1 day ahead.
• Add lemongrass, ginger, lime zest and juice to approx 2 cups of water (enough water to cover the shrimps) and bring to boil in a small saucepan.
• Poach the shrimps in the stock for 5-10mins, until shrimps just turned pink (do not overcook); remove and cool.
• Peel the shrimps and set aside.
• Make the dressing/marinade- combine all ingredients in a small bowl.
• Place cooled shrimps in a ziplock bag, and pour in the dressing; marinate shrimps for 1-2 days in the fridge for best results.
• A few hours before serving, combine all salad ingredients except the black pepper and garnish, in a medium non-reactive bowl.
• Add the shrimps and dressing, toss to coat and chill.
• Assembly- place wonton cups on serving platter/tray, arrange salad in the cups, topped them each with a shrimp, sprinkle with fresh ground pepper and chopped nuts and garnish with fresh parsley/cilantro before serving.