| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Thai | Fish, Ruit, Salads | 4 | Servings |
INGREDIENTS
| 2 | USA Bosc Pears, sliced and | |
| unpeeled | ||
| Lemon juice | ||
| 12 | Sized cooked shrimp, shelled | |
| and deveined | ||
| 1 | Cucumber, seeded and | |
| julienne | ||
| Cut | ||
| 1 | Carrot, peeled and julienne | |
| Cut | ||
| 1 | T | Chopped parsley or cilantro |
| 2 | c | Various greens, torn to bite |
| size | ||
| Pieces, Romaine butter | ||
| lettuce endive | ||
| Etc.), Etc. | ||
| 1/4 | c | Peanut butter |
| 2 | T | Soy sauce |
| 1 | T | Sesame oil |
| 1 | T | Vinegar |
| 1 | T | Honey |
| 1 | Clove garlic minced | |
| 3/4 | t | Bottled hot pepper sauce |
| 1/4 | t | Cayenne pepper |
| 1 | Other Carbohydrates |
INSTRUCTIONS
Dip pear slices in diluted lemon juice to prevent browning. Toss together shrimp, cucumber, carrot, and cilantro or parsley. On individual salad plates, mound shrimp mixture on bed of greens. Arrange pear slices at edge of plates. Serve with 3/4 cup Hot Peanut Dressing. Hot Thai Peanut Dressing: Combine all ingredients. (Cayenne may be omitted, to taste.) Mix well. Makes about 3/4 cup. Makes 6 servings. Always be sure to use ripe pears. Per serving: 165 Calories (kcal); 12g Total Fat; (60% calories from fat); 5g Protein; 12g Carbohydrate; 0mg Cholesterol; 598mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 163
Calories From Fat: 100
Total Fat: 11.7g
Cholesterol: 0mg
Sodium: 359.2mg
Potassium: 268.1mg
Carbohydrates: 12.1g
Fiber: 2g
Sugar: 7.7g
Protein: 5.1g