Thai Shrimp Salad
A refreshing and delectable appetizer. This will delight your guests as a salad when served in cucumber cups or on small lettuce leaves.
| Serves/Makes: | 4 starters or about 16 hors d’oeuvres |
| Preparation Time: | 5 Minutes |
| Chill Time: | 180 Minutes |
| Time to Table: | 200 Minutes |
Thai Shrimp Salad Ingredients
| 1 cup (250 mL) | coconut milk |
| 2 tsp (10 mL) | finely grated fresh ginger |
| 1 clove | garlic, crushed |
| 2 tsp (10 mL) | lime juice |
| 2 tsp (10 mL) | naturally brewed soy sauce |
| 1/2 tsp (2 mL) | Thai or Asian red chili paste (or to taste) |
| 2 tbsp (30 mL) | thinly sliced green onion |
| 2 tbsp (30 mL) | sweet red pepper |
| 1 tbsp (15 mL) | finely chopped cilantro (fresh coriander) |
| 2 cans (106 g each) | CLOVER LEAF MEDIUM SHRIMP, drained |
| (optional) | cucumber cups or boston leatuce leaves |
Preparation
- In medium saucepan, combine coconut milk, ginger and garlic. Bring to boil over medium heat.
- Cook, stirring often, until reduced by half and very thick. In medium bowl, place reduced coconut milk.
- Whisk in lime juice, soy sauce and chili paste. Stir in onion, red pepper and cilantro. Fold in shrimp. Chill about 3 hours.
- Serve in hollowed cucumber cups or on small lettuce leaves.
- Makes 4 starters or about 16 hors d'oeuvres (about 2 cups/500 mL)
TIPS
- Wrap the Thai Shrimp mixture in a rice noodle wrap as a fresh spring roll.
- For hors d'oeuvres, spoon onto toasted thin slices of French stick.
Nutrients Per starter
|
CLAIMS PER SERVING- Good Source of Vitamin C - Good Source of Iron |
