Sarasota's Curried Apricot Shrimp over Warm Cabbage Salad
"Wonderful grilled shrimp over a warm cabbage salad. A quick easy 1-2 hr marinade for the shrimp and then grilled. Pan grilled inside is fine, but if possible an outdoor grill is best. A quick saute of the salad dressing and tossed with the cabbage makes for a great salad base for this dish. I serve the grilled shrimp over the salad with fresh fruit on the side for a perfect family dinner. My son loves this, but he always asks for rice, so I make a jasmine or basmati rice with some scallions and cooked in broth and serve that on the side to make him happy. Special Note: I admit, I never liked recipes with ramen noodles, but this actually does work - It is a very good salad."
- Ready In:
- 1hr 30mins
- Ingredients:
- 22
- Serves:
-
4-8
ingredients
- 1 1⁄2 lbs extra large shrimp, peeled and tails on
- salt
- pepper
-
Shrimp Marinade
- 3 tablespoons vegetable oil (olive oil is too strong for this dish)
- 3 tablespoons apricot preserves (found in the jam and jelly section of your market)
- 2 1⁄2 teaspoons Dijon mustard
- 2 1⁄2 teaspoons curry powder
- 2 teaspoons garlic, minced
-
Salad
- 1 head napa cabbage, shredded (cut in ribbons)
- 4 scallions, rough chopped (white and green parts)
- 1 (4 ounce) can water chestnuts (I buy the small can pre-sliced and then just do a rough chop)
- 1 medium zucchini, lightly seeded and julienned
- 1 small onion, cut in half and thin sliced
- 1 cup toasted slivered almonds
- 2 (3 ounce) packages ramen noodles, crushed (seasoning packets not used)
- 1 teaspoon butter
-
Dressing
- 2⁄3 cup vegetable oil (not olive oil)
- 1⁄4 cup white vinegar
- 1⁄4 cup sugar
- 2 tablespoons soy sauce
- 1 teaspoon apricot preserves
-
Optional
- rice (Jasmine or basmati cooked in vegetable broth and garnished with scallions)
directions
- Shrimp Marinade -- In a large baggie, add the oil, apricot preserves, dijon mustard, curry powder, and garlic and let marinade 1-2 hours. No longer. Thirty (30) minutes to me is the minimum for great flavor.
- Rice (Optional) -- My son likes rice with this dish, so that is an option, I enjoy the shrimp right over the salad. But if you want rice. Now is the time to make it. The shrimp and salad both take very little time to make.
- Salad -- Prepare your salad. Add the cabbage to a large bowl along with the scallions, water chestnuts, zucchini, and onions.
- Crunch -- In a small non-stick skillet, add 1 teaspoon butter and bring to medium/medium high heat. Add the almonds and ramen noodles and cook until golden brown, 1-2 minutes. Remove to a small plate lined with a paper towel to let cool a few minutes.
- Shrimp -- The shrimp is marinated and ready to grill. Use whatever method you like. I have grilled them both inside and also outside using my vegetable basket and they both work great. You can broil too. Salt and pepper well and then grill on medium high heat until the shrimp begin to curl and turn pink. Don't over cook, they will only take a couple of minutes per side. Two (2) minutes, flip two (2) more and they will be done, remove and cover with foil. Extra large or jumbo may take a few more minutes, but not much.As the shrimp cooks, make the dressing.
- Dressing -- In that same pan as you cooked those noodles and almonds in, add the oil, sugar, apricot preserves, vinegar and bring to a boil for just a minute no more. Remove from the heat and slowly add the soy sauce.
- Finish -- Add most of the dressing to the salad and toss well. Depending on the size of the cabbage and how much dressing you like, you may not use it all. You can easily save it for another night. Then add in the cooled almonds and ramen noodle mixture and toss again. Top the warm salad with the shrimp and serve on a platter family style.
- Option, as I said my son likes rice too with this and you can serve this right along the side which makes a great dinner.
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Reviews
-
Tried this over the weekend, it was divine! Very nice and mildly curried use more or a spicer curry blend than the sweet curry I used if you like it spicy. I did not add zucchini to the salad becasue I did not have any, but it was still excellent!
RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<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>
