Prep 20 mins
Cook 25 mins
Wonderful summer salad from 2003 Gourmet. This has been a favorite of mine for a long time! COOKS NOTES:If you can't find Thai anise basil and Thai lemon basil, you can substitute Italian basil and lemon balm (the latter is available at farmers markets and specialty produce stores). Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Asia - Thai.
- 1 lb large shrimp, in shell peeled (21 to 25 per lb)
- 2 limes
- 3 small fresh lemongrass, stalks
- 2 tablespoons fresh lime juice
- 1⁄4 cup finely chopped red bell pepper
- 3 scallions, sliced crosswise 1/4 inch thick
- 2 fresh green chilies, 3 inch, such as thai minced (including seeds) or 2 serrano peppers, minced (including seeds)
- 3 -4 teaspoons asian fish sauce
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 2 lbs beefsteak tomatoes, cut into 1-inch wedges
- 3⁄4 lb cucumber, peeled and cut into 1-inch pieces
- 1⁄2 cup loosely packed fresh thai anise basil leaves
- 1⁄2 cup loosely packed fresh thai lemon basil leaves
- 1⁄2 cup loosely packed fresh cilantro leaves
- Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool.
- Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup.
- Mince enough lemongrass from bottom 6 inches of stalks to measure 2 tablespoons total.
- Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce (to taste), sugar, and salt until sugar is dissolved. Toss shrimp, tomatoes, and cucumbers with dressing and top with herbs.
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