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    You are in: Home / Recipes / Asian Shrimp Salad With Snow Peas Recipe
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    Asian Shrimp Salad With Snow Peas

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Zeldaz's Note:

    From "Jane Brody's Good Seafood Book", 1994. Great as an appetizer, light main course, or on a picnic. I prefer sugar snap peas to snow peas; sugar snaps are ready after 30 seconds of steaming. Makes 3 main-dish servings or 6 appetizer servings.

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    Ingredients:

    Servings:

    Units: US | Metric

    Dressing

    • 3 tablespoons rice vinegar (or lime juice)
    • 2 tablespoons dry sherry
    • 1 tablespoon soy sauce
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon minced garlic (3 large cloves)
    • 1 teaspoon peeled grated fresh gingerroot

    Salad

    • 4 -8 dried Chinese mushrooms
    • 1 lb medium to large shrimp (26-30 ct.)
    • 1 small dried red chili
    • 1/2 teaspoon salt
    • 1/3 cup dry white wine
    • 1/2 red bell pepper, cored, seeded, and cut into slivers
    • 1/2 lb snow peas, trimmed and strings removed, steamed for 1 minute and chilled
    • 1/3 cup sliced scallion, including green tops
    • salad greens, for lining plates
    • 1 tablespoon lightly toasted sesame seeds (to garnish)

    Directions:

    1. 1
      Add all dressing ingredients to a small jar with a leak-proof lid, cover the jar, and shake to mix thoroughly. Chill until serving time.
    2. 2
      Place the mushrooms cap side down in a small saucepan. Add enough water to cover them completely. Bring to a boil, then reduce heat and simmer for about 5 minutes. Remove pan from heat and set the mushrooms aside to cool in the liquid.
    3. 3
      Put shrimp in a medium sized saucepan Add the chile, salt, wine, and enough water to just cover the shrimp. Bring to a boil, then reduce heat to medium-low and cook shrimp 2-3 minutes or until they turn pink. Drain the shrimp, discard the chile, and set the shrimp aside. When cool enough to handle, peel and de-vein the shrimp and chill them immediately.
    4. 4
      Drain the cooled mushrooms and cut the caps into thin slivers, discarding the stems.
    5. 5
      To serve, combine the shrimp, mushrooms,bell pepper, snow peas, and scallions in a large bowl. Shake the dressing, add it to the mixture, and toss to coat well. Place the salad greens on a serving platter or on individual plates. Top the greens with the salad and garnish with sesame seeds.

    Ratings & Reviews:

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    Nutritional Facts for Asian Shrimp Salad With Snow Peas

    Serving Size: 1 (168 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 263.8
     
    Calories from Fat 71
    27%
    Total Fat 7.9 g
    12%
    Saturated Fat 1.0 g
    5%
    Cholesterol 190.9 mg
    63%
    Sodium 1590.8 mg
    66%
    Total Carbohydrate 16.9 g
    5%
    Dietary Fiber 3.9 g
    15%
    Sugars 5.4 g
    21%
    Protein 25.2 g
    50%

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