Sarasota's Quick Shrimp Asian Salad

"This was created while out of town on vacation with a couple of friends. We were staying at a friends cabin, so other than some boxed rice, a few cans of tomato sauce and beans, we had to buy the rest. And after trout for "what it seemed to be" breakfast, lunch and dinner, we were ready for a change. We hit the only store which was 45 miles away, but surprisingly, they had some good produce and seafood. We grabbed some vegetables, fresh fruit, and bread and to my surprise they had a small seafood counter. Now, the shrimp were previously frozen, but they looked great and they steamed them right there. And when you are staying in a cabin with limited pots and pans ... any help is appreciated. I have slightly updated the recipe with fresher ingredients, however the ingredients remain the same. It is quick, easy, simple and most of all healthy and perfect for a week day meal. Serve with some fresh bread or rolls for a great light summertime meal. Make this family style or you could always serve this as a great starter salad or as or a side salad with a bowl of soup or grilled sandwich."
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
Ready In:
20mins
Ingredients:
12
Serves:
4-8
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ingredients

  • 1 lb shrimp, peeled, tails removed & cooked (I used ex large, but large will work fine, use what is on sale, and take advantage of the seafood co)
  • 1 head napa cabbage, thin sliced (I used a mix of Napa and romaine, but use what you enjoy best, the Napa is just very good with this )
  • 1 -2 romaine lettuce hearts, rough chopped
  • 1 -2 cucumber, cut in half lengthwise and then very thin sliced in half moons (I happen to love cucumber, but depending on the size, use as much as you want)
  • 1 large onion, cut in quarters and thin sliced (I prefer a Vidalia or FL sweet onion)
  • 1 (15 ounce) can bean sprouts, rinsed and drained (But if available, 15 oz, or about 2 cups of fresh bean sprouts)
  • 1 small red pepper, thin sliced in matchsticks (optional)
  • 6 ounces water chestnuts, rinsed, drained and rough chopped
  • 2 (3 ounce) cans chow mein noodles (1 to 1 1/2 in the salad, and as much as you want as a garnish)
  • 12 cup kraft toasted asian sesame dressing, you can also serve more on the side if necessary and see the Note below on dressing substitutes (Lite or Regular version)
  • Garnish

  • scallion, fine diced (optional)
  • toasted sesame seeds (optional)
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directions

  • Shrimp -- If using extra large or even large shrimp, I like to rough chop the shrimp. If using a smaller shrimp, if don't find it necessary to chop them.
  • Salad -- In a large bowl, add the bean sprouts, onion, cucumber, water chestnuts, napa cabbage, romaine and shrimp and toss well. If adding the red pepper, you can add at this time.
  • Now, if serving right away, add the chow mein noodles and toss with the dressing (see Note of substitute dressings below), but I like to do this right before serving. I take approximately 1/2-1 can and add it to the salad and then garnish with additional. It is completely up to you how many of the noodles you add.
  • Garnish -- You can also add the toasted sesame seeds or scallions as a garnish if you want.
  • Serve -- Family style or you can serve as just a starter salad too. It is perfect with a bowl of soup, grilled sandwich or just a big slice of fresh bread. ENJOY!
  • Note: Substitute Dressings.
  • Now the Kraft dressing is honestly very good and I have tried to recreate, but haven't got it right yet. There are 2 recipes on Zaar which are close and will definitely work. But if you can find the dressing, it is well worth it. Most of my local grocery stores carry it, and you can always order from many online sites. Recipe #363654 and Recipe #363662 are the two I recommend as a substitute.

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Reviews

  1. So light and refreshing...great when you make it and keeps well in the refrigerator. Fresh bean sprouts are a must!
     
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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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