One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy, but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".
There is so much to like in this salad. Quickly cooked tender shrimp, blanched-and-still-crunchy snap peas, juicy cubes of mango, and the Asian flavored dressing with soy, ginger, lime, and a slight pop of heat. It's seriously good but oh so simple. It makes for the consummate meal as the weather starts warming up. The perfect bite contains mango, shrimp, a snap pea, a few bits of chopped roasted cashew, all dressed with that beautiful vinaigrette. The mere memory of it makes me smile!
Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette
Serves 4 as a main course
1-1/2 pounds large shrimp (about 32-36 per pound)
2 cups snap peas (about 1/2 pound, trimmed)
3 green onions, trimmed and minced
1/2 cup extra virgin olive oil
2 tablespoons low-sodium soy sauce
2 tablespoons white vinegar
2 tablespoons fresh lime juice
1 tablespoon grated fresh ginger
1/2 teaspoon honey (my "tweak")
3 - 5 dashes hot sauce
1/2 cup diced mango
1/2 cup chopped roasted cashews
Bring a large pot of salted water to a boil. Add shrimp and cook 3 - 4 minutes, until they turn pink. Drain, run under cold water, peel and devein.
Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking.
To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined.
Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges.