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Prep 20 mins
Cook 10 mins
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.
- 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
- 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)
- 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.
- 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.
- 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.
- Drain the cooled mushrooms and cut the caps into thin slivers, discarding the stems.
- 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.