Warm Pea Shoot And Rock Shrimp Salad With Hoisin Dressing
| 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)
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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