Warm Pea Shoot And Rock Shrimp Salad With Hoisin Dressing

We should not want a revival of experience alone without true reformation. And so the term revival is not adequate for our day unless we add the qualifiers “reformational” or “word-driven.” It is not wrong to desire revival if we mean a revival that is a resurgence of correct believing along with the enlivening of our experience with God which comes out of (not apart from) that sound doctrine.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Grains		Emlive07	4	Servings

INGREDIENTS

4	T	Olive oil
1/2	c	Minced onions
2	T	Small-diced red bell peppers
2	T	Small-diced yellow bell
		peppers
		Salt, to taste
		Freshly-ground black pepper
		to taste
1	lb	Rock shrimp, peeled
		deveined
1	T	Chiffonade of cilantro
4	oz	Pea shoots
		Drizzle of sesame oil
		Splash of rice wine vinegar
		Drizzle of hoisin
2	oz	Chopped roasted peanuts
2		Radicchio heads, halved
		cored
		And grilled
4		Wonton wrappers, cut thin
		strips
1	T	Finely-chopped fresh parsley
		leaves

INSTRUCTIONS

In a large saute pan, heat 1 tablespoon of oil. When the oil is hot,
add the onions and peppers. Season with salt and pepper. Saute for 1
minute. Season the shrimp with salt and pepper. Add the shrimp to the
vegetable mixture. Saute for 3 to 4 minutes, or until the shrimp turn
pink and the tails curl. Stir in the cilantro and pea shoots. Saute
for 1 minute. Add the sesame oil, vinegar and hoisin. Continue to
saute for 1 minute. Remove from the heat and stir in the peanuts.
Thinly slice the grilled radicchio. In a mixing bowl, toss the
radicchio with sesame oil, salt and pepper. In another saute pan, add
the remaining oil. When the oil is hot, add the wontons and quickly
pan-fry the wontons until golden, stirring constantly. Remove from  the
pan, and drain on paper towels. Season the wontons with salt.  Mound
the lettuce in the center of each plate. Spoon the warm salad  over
greens. Garnish with the crispy wontons and parsley. This recipe
yields 4 servings.  Comments: The original recipe title as listed is
"Warm Pea Shoot And  Rock Shrimp Salad With Hoisin Dressing And Crispy
Wontons".  Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV
FOOD  NETWORK - (Show # EM-1B33 broadcast 05-20-1998) Downloaded from
their  Web-Site - http://www.foodtv.com  Formatted for MasterCook by
Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  06-03-1998  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 807 Calories From Fat: 207 Total Fat: 23.7g Cholesterol: 18mg Sodium: 1248mg Potassium: 392.1mg Carbohydrates: 124.1g Fiber: 6g Sugar: 2.8g Protein: 23.8g