| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
California |
|
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Sesame seeds |
| 2 |
tb |
Lime or lemon juice |
| 1/2 |
ts |
Grated lime or lemon rind |
| 1/2 |
ts |
Dry mustard |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
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) |
INSTRUCTIONS
1. In a small frying pan, stir sesame seeds over medium heat until lightly
browned (6 to 8 minutes); cool slightly.
2. 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.
3. 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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