Thai Shrimp Salad {recipe}

After spending time in eastern and coastal North Carolina a week or so ago, learning about our state’s commercial fishing industry directly from producers, fishermen, and their families, I’d like to suggest that this dish would taste best made with NC shrimp.

Please join me in supporting our fishing industry.

Courtesy of Chef Amanda Cushman of Chapel Hill Cooking Classes

Thai Shrimp SaladThai Shrimp Salad with Asian Dressing

Serves 6
Preparation time: 30 minutes
Marinating time: 30 minutes
Cooking time: 5 minutes

1 pound large shrimp, peeled, de-veined
2 Tablespoons soy sauce
1 tsp. sesame oil
1 stalk lemongrass, tough outer leaves removed, minced
2 small carrots, peeled, julienne into 3 inch strips, blanched
1/2 large European cucumber, seeded, julienne in 3 inch strips
2 cups thinly sliced red cabbage
3 Tablespoons rice wine vinegar
1 Tablespoon light brown sugar
1 Tb. roughly chopped ginger
¼ to ½ tsp. red pepper flakes
3 Tablespoons soy sauce
5 Tablespoons vegetable oil
1 Tablespoon sesame oil
5 Tb. cilantro, chopped
3 Tb. mint, chopped
1/4 cup dry roasted peanuts, roughly chopped

1. Combine the shrimp with the soy sauce, sesame oil and the lemongrass. Marinate for 30 minutes.
2. In a large bowl toss together the carrots, cucumber and cabbage.
3. Combine the vinegar, sugar, ginger, red pepper flakes and soy sauce in the processor. Add the vegetable and sesame oils slowly thru the feed tube. Stir in the cilantro and mint. Taste and adjust seasoning and set aside.
4. Heat a grilling pan until hot. Grill the shrimp two to three minutes on each side.
5. Toss the dressing with the vegetables and arrange on a serving platter. Place the shrimp around the outside of the platter and garnish with the nuts.