Indulge in a tantalizing culinary journey with our delectable tamarind-glazed shrimp salad, a symphony of flavors that will awaken your senses. This vibrant dish combines the sweet and tangy notes of tamarind with the succulent plumpness of shrimp, creating a harmonious balance that is both refreshing and satisfying. Dive into the depths of this culinary masterpiece, as we guide you through a step-by-step process to create this tantalizing salad. Along the way, discover variations that cater to diverse preferences, including a vegan alternative that captures the essence of this exquisite dish. Embark on this culinary adventure and savor the delightful fusion of flavors that await you.
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TAMARIND GLAZED SHRIMP SALAD
Provided by Food Network
Yield 6 appetizer portions or 4 main
Number Of Ingredients 13
Steps:
- Dissolve the tamarind in the hot water in a small bowl. Add the rice wine, honey and fish sauce to the tamarind and stir well to combine. Set aside. Wash the cucumber and cherry tomatoes. Score the cucumber with a channeling knife or a fork and slice into paper thin slice using a vegetable slicer. Arrange the cucumber around the perimeter of a serving platter, overlapping decoratively as you go. Cut the tomatoes in quarters and similarly place around the platter overlapping the cucumbers where necessary. Place the mung bean sprouts, upon which the cooked shrimp will sit, in a heap in the center of the platter. Heat the peanut oil in a large saute pan or wok over high heat. Add the whole chili peppers and heat through for 30 seconds. Add the ginger, cook for 30 seconds, add the shrimp and stir fry for 2 to 3 minutes. Add the tamarind glaze and bring to a fast boil. Toss or stir the shrimp well to coat in the glaze. Cook just until the shrimp begins to become firm and opaque, about 1 to 2 minutes more. Spoon the shrimp over the bean sprouts and serve.;
SHRIMP SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- In a blender, combine the dressing and the avocado, and puree until smooth.
- In a medium bowl, combine the shrimp, cucumber, celery, lemon juice, 1/2-teaspoon salt, pepper to taste, and about 5 tablespoons of the dressing.
- On a large platter or individual plates arrange the asparagus and tomatoes. Make a bed of lettuce and top with the shrimp salad. Sprinkle with the chives and serve the salad with the remaining dressing on the side.
- Cook's Note: Substitute 3 cups other cooked seafood, such as crabmeat, crawfish tails, or lobster.
- Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use now or store, covered, in the refrigerator, for up to 2 days.
- Yield: 1 1/4 cups
- Copyright 2001 Television Food Network, G.P. All rights reserved
ASIAN SHRIMP SALAD
Steps:
- Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
- Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.
Tips:
- Use fresh, large shrimp for the best flavor and texture.
- If you don't have tamarind paste, you can use 1 tablespoon of lemon juice and 1 tablespoon of brown sugar.
- Be sure to devein the shrimp before cooking.
- Don't overcook the shrimp, or they will become tough.
- Serve the salad immediately, or chill it for later.
Conclusion:
This tamarind glazed shrimp salad is a delicious and easy-to-make dish that is perfect for any occasion. The shrimp are cooked in a flavorful tamarind glaze and then tossed with a variety of fresh vegetables. The salad is light and refreshing, and the tamarind glaze adds a unique and tangy flavor to the dish that will delight your taste buds.
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