Salad and Salad Dressing Recipes
Coconut Shrimp Salad (Jingha Salade)
Delicious spicy shrimp over a bed of mixed salad greens with a Red Wine Vinaigrette Dressing.
Yield: 6 servings
Ingredients
Red Wine Vinaigrette Dressing
- 1 cup California golden raisins
- 1/3 cup vegetable oil
- 1/2 cup red wine vinegar
- 1 tablespoon minced fresh gingerroot
- 1 tablespoon minced fresh cilantro
- 1 teaspoon roasted, ground cumin seed
Shrimp
- 1 pound (large 20-30) peeled, deveined tiger shrimp
- 1/3 cup coconut milk
- 1 tablespoon cooked yellow split peas
- 1 teaspoon coriander seed
- 2 dried whole red chiles
- 1/2 teaspoon vegetable oil
- 1/2 teaspoon salt
- 1 tablespoon minced fresh cilantro
- 1/4 cup vegetable oil
- 1/2 cup thinly sliced shallots
- 6 cups mixed salad greens
Instructions
Red Wine Vinaigrette Dressing
- In a blender, combine all ingredients and purée until smooth; set aside. Thin with water, as needed, to serve. (Keeps for up to one week in refrigerator.)
Shrimp
- Place shrimp and coconut milk in medium mixing bowl; set aside.
- In small mixing bowl, combine peas, coriander, chiles and 1/2 teaspoon oil; toss well to coat.
- Place in preheated skillet. Cook, stirring constantly, for 1 to 2 minutes or until peas and coriander brown and chiles blacken slightly.
- Cool and grind in blender until texture of coarsely ground black pepper; add along with salt and cilantro to shrimp; mix well.
- Let stand for at least 30 minutes or up to 24 hours in refrigerator.
To serve
- In a large skillet, heat 1/4 cup oil over medium-high heat.
- Add shrimp mixture; spread evenly in single layer.
- Sprinkle with sliced shallots and cook for 1 minute or until shrimp turns orange-red.
- Turn and cook for 1 minute more; remove from heat.
- In large mixing bowl, toss greens with dressing to coat well.
- Divide and arrange on 6 serving plates.
- Spoon shrimp mixture on top.
Nutrition
Per serving: Calories 400 (Calories from Fat 56%); Total Fat 26 (Saturated Fat 4; Trans Fat 0); Cholesterol 115; Sodium 330; Potassium 621; Total Carbohydrate 28; Dietary Fiber 3; Sugars 19; Protein 18; Calcium 99;
Iron 4
Attribution
Recipe and photo used with permission from:
California Raisins