Executive chef Patrick Callarec at Maui's Ritz-Carlton, Kapalua, tosses his crisp vegetable and shrimp salad with a tropical coconut milk dressing. Thai curry pastes are available in the ethnic-foods section at supermarkets.
More Amazing Shrimp Recipes
1/2 cup unsweetened coconut milk
1 tablespoon plus 2 teaspoons chunky peanut butter
2 teaspoons rice vinegar
1/2 teaspoon Thai red curry paste
Salt and freshly ground pepper
1 pound medium shrimp, shelled and deveined
8 cups (packed) mixed baby greens, such as arugula, frisée and spinach
1 pound jicama, peeled and cut into matchsticks
2 cups mung bean sprouts (about 1/2 pound)
2 large scallions, cut into matchsticks
1 large carrot, cut into matchsticks
1 large red bell pepper, cut into matchsticks
1/2 cup cilantro leaves
How to Make It
In a small bowl, whisk together the coconut milk, peanut butter, vinegar and red curry paste until combined. Season with salt and pepper.
In a medium saucepan of boiling water, blanch the shrimp until they start to curl, about 1 minute. Drain the shrimp and set aside.
In a large bowl, toss the mixed greens, jicama, bean sprouts, scallions, carrot, red pepper and cilantro. Add the shrimp and the coconut dressing and toss well. Mound the salad on 4 large plates and serve at once.
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