| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | Thai | Salads, Main dish, Shellfish | 2 | Servings |
INGREDIENTS
| 2 | oz | Uncooked linguine |
| 1/2 | c | Shredded carrot |
| 8 | oz | Medium shrimp, cooked and peeled |
| 1 | c | Thinly sliced Boston lettuce leaves |
| 1/4 | c | Fresh cilantro leaves |
| 2 | tb | Chopped unsalted, dry-roasted peanuts |
| 1/4 | c | Fresh lime juice |
| 2 | tb | Fish sauce |
| 2 | tb | Chopped fresh cilantro |
| 1 | tb | Chopped green onions |
| 2 1/2 | ts | Sugar |
| 2 | ts | Vegetable oil |
| 1 | ts | Grated peeled fresh ginger |
| 2 | Garlic cloves, minced |
INSTRUCTIONS
Store the shrimp-pasta mixture and vinaigrette separately in the refrigerator; toss just before serving. Fish sauce is a salty condiment that accounts for the high sodium content of this salad. It comes bottled and is sometimes labeled nam pla in Asian markets or your supermarket's ethnic-food section. 1. Cook pasta in boiling water 9-1/2 minutes. Add carrot; cook an additional 30 seconds. Drain, and cool. Combine pasta mixture, shrimp, lettuce, cilantro leaves, and peanuts in a large bowl; toss well. 2. Combine lime juice and remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over pasta mixture, tossing gently to coat. Yield: 2 servings (serving size: 2 cups). CALORIES 367 (28% from fat); FAT 10.6g (sat 2g, mono 3.8g, poly 4.8g); PROTEIN 26.2g; CARB 37.4g; FIBER 3.2g; CHOL 166mg; IRON 4.9mg; SODIUM 1,512mg; CALC 80mg Reprinted from Cooking Light Magazine website: http://www.pathfinder.com/@@XiujOAYAB*DCvcaP/cl/food/focus/latest.html Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Mar 24, 1998
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