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| Mango-Barbeque Shrimp Salad |
| Yields: 8 servings |
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| INGREDIENTS: MANGO-BARBEQUE SAUCE |
2 mangoes
3 1/4 C orange juice
1/2 C rice wine vinegar
1/2 C brown sugar
1 T soy sauce
1/2 C ketchup
1/4 T coriander
1/4 T cumin
1/4 T crushed red chiles
1/4 C sliced fresh ginger
2 or 3 allspice berries
1 cinnamon stick
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| INGREDIENTS: MISO VINAIGRETTE |
1 T ginger, minced
1 T shallot, minced
1/4 C orange juice
1/2 C rice wine vinegae
1 T soy sauce
1/4 C honey
pinch cayenne
1/4 C red miso
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| METHOD: MANGO-BARBEQUE SAUCE |
• Place all ingredients in a heavy saucepan.
• Simmer for 20 minutes.
• Strain and cool.
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| METHOD: MISO VINAIGRETTE |
• Mix together.
• While whisking, slowly add 1/8 cup sesame oil, 1/2 quart canola oil.
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| INGREDIENTS: NAPA SLAW |
1 head napa cabbage
1 yellow pepper
1 red pepper
1/2 red onion
1/4 pickled ginger, minced
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| METHOD: NAPA SLAW |
| • Julienne cabbage, pepper and onion; toss with pickled ginger. |
| INGREDIENTS: SALAD |
2 lbs black tiger shrimp (cleaned, deveined, tails on)
1 1/2 lb cooked pasta, lo mein
1 package daikon sprouts
1 cucumber, julienned
8 scallions, julienned
sweet soy sauce
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| METHOD: SALAD |
• Heat one or two large sauté pans.
• Sauté shrimp in a little oil.
• Right before the shrimp are done (about three to four minutes), add
enough barbeque sauce to evenly coat the shrimp. Set aside.
• In the large bowl, toss napa slaw with miso vinaigrette. (Keep it
light.)
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| TO FINISH |
• Divide onto the center of eight plates.
• In the same bowl just emptied, toss the lo mein and cucumbers in
miso vinaigrette (light again).
• Place this atop the napa slaw on the eight plates.
• Finish with six to eight shrimp per plate.
• Garnish with scallions, daikon sprouts, a drizzle of remaining
barbeque sauce and sweet soy. Enjoy! |
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