| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Emlive07 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1/2 |
c |
Minced onions |
| 2 |
tb |
Small-diced red bell peppers |
| 2 |
tb |
Small-diced yellow bell peppers |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
lb |
Rock shrimp; peeled, deveined |
| 1 |
tb |
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 |
tb |
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
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