For the dressing, beat together all dressing ingredients in a small bowl.
Combine shrimp, lobster, tomatoes, cucumber, onion, herbs and chili pepper in a large bowl. Toss with dressing, sprinkle with peanuts and serve with limes on the side.
ver medium-high heat. Sear shrimp until starting to firm up
iece of salmon atop Asian-Style Noodles.
Asian-Style Noodles: Cook the pasta
Dressing:
Combine ingredients in a jar; shake and chill 4-24 hours before serving. Remove garlic clove after 2 days.
Salad:
Place lettuce in a large bowl; toss with just enough dressing to coat. Divide between 4 plates. Top with avocado, shrimp and Parmesan cheese and pepper to taste.
rown.
Serve with Shrimp Scampi.
SHRIMP SCAMPI.
Cook the
ins.
Scatter a few shrimp, bean sprouts and cilantro over
SHRIMP:
Combine 6 cups water
water, bay leaves, fish sauce, shrimp bouillon, soy sauce, chicken bouillon
tove.
Combine the chopped shrimp, Szechuan pepper, 1/3 cup
roth to saucepan.
Add shrimp and vegetables.
Cook for
aring knife, split each shrimp down the back through the
snow peas, bok choy or Asian greens) and beans.
Add
nd ground cumin with the shrimp. After the potatoes have been
combine 2 tablespoons vinaigrette and shrimp into a large ziploc bag
Saute shrimp in olive oil on medium heat in a medium size pot.
Add salad mix, bok choy, garlic, pork, walnuts, almonds, turmeric, and rice combining thoroughly.
Mix corn starch with lime juice.
Add to shrimp mixture and cook for about 7 minutes.
Add bean sprouts and cook for about another 3 minutes.
Plate and top with ginger.
Combine 1 tbsp each oil, fish sauce and brown sugar in a large bowl. Add ginger, lemongrass, garlic and shrimp and toss to coat. Cover and refrigerate 30 mins to marinate.
Heat remaining 1 tbsp oil in a large skillet on high heat. Cook shrimp 2-3 mins, until they change color and are cooked through.
For the dressing, whisk whisk lime juice, and remaining 1 tbsp each fish sauce and brown sugar in a small bowl.
In a large salad bowl, combine cucumber, carrot, herbs and sprouts. Add shrimp and dressing. Toss to coat. Serve immediately.
Devein the shrimp and remove the shells. You
shrimp and roll up jelly roll style.
Stick the shrimp on
Place the Thai curry paste in a saucepan and cook, stirring continuously, 3 mins. Add 1 1/2 cups boiling water, the lemongrass and lime leaves. Bring to a boil, reduce heat and simmer, uncovered, 20 mins until thickened. Add the coconut milk, season and simmer 2 mins. Add the shrimp and tomatoes. Bring back to a boil, then reduce heat and simmer 3 mins until the shrimp are cooked through. Sprinkle with cilantro and serve with rice.
Peel and devein shrimp, retaining tails, if desired; set