| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | California | 4 | Servings | |
INGREDIENTS
| 2 | T | Sesame seeds |
| 2 | T | Lime or lemon juice |
| 1/2 | t | Grated lime or lemon rind |
| 1/2 | t | Dry mustard |
| 1/8 | t | Salt |
| 1/8 | t | Ground cumin |
| 1 | pn | Ground coriander |
| 1 | pn | Cayenne pepper |
| 1/3 | c | Salad oil |
| 1 | lb | Small peeled, cooked shrimp |
| 1/2 | c | Finely chopped celery |
| 2 | Green onions, thinly | |
| Sliced | ||
| 2 | Papayas, ripe | |
| Shredded iceberg lettuce | ||
| Sour cream | ||
| Lime and orange wedges, for | ||
| Garnish), Garnish |
INSTRUCTIONS
In a small frying pan, stir sesame seeds over medium heat until lightly browned (6 to 8 minutes); cool slightly. In a medium bowl mix lime juice, lime rind, mustard, salt, cumin, coriander, and cayenne. Using a whisk or fork, gradually beat in oil until well combined. Stir in 4 teaspoons of the sesame seed, reserving remainder for garnish. Lightly mix in shrimp, celery, and onion. Cover and refrigerate for 1 to 2 hours to blend flavors. Peel papayas. Cut in half and scoop out seeds. Place each half on a salad plate lined with shredded lettuce. Fill each half with a fourth of the shrimp mixture. Top each with a dollop of sour cream and sprinkle with reserved sesame seed. Garnish with lime and orange wedges. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 415
Calories From Fat: 291
Total Fat: 33.1g
Cholesterol: 172.4mg
Sodium: 788.7mg
Potassium: 443.3mg
Carbohydrates: 13g
Fiber: 2.5g
Sugar: 7.9g
Protein: 18.2g