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welovegod.org - Share Your Recipe!

Recipe Name: Barbecued Shrimp Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
1 Teaspoon(s) Wasabi powder
1 Tablespoon(s) Warm Water
4 Tablespoon(s) Mayonnaise
2 Tablespoon(s) Fresh lime juice
2 Heads Belgian endive-3 oz ea
1 Cup(s) Watercress, large stems
removed washed & dried
6 Tablespoon(s) Peanut Oil
1 Tablespoon(s) Rice wine vinegar
Salt & fresh ground white, Salt & fresh ground white
pepper to taste
8 Raw shrimp, shelled &
deveined
1/4 Cup(s) Chinese barbecue sauce
1 Tablespoon(s) Japanese preserved ginger
Sushooga slivered
Directions:
Dissolve wasabi in warm water. Stir well with spoon to create a smooth
paste. Whisk paste into mayonnaise & add 1 Tbs lime juice. Whish well
and reserve in serving dish. With damp cloth, remove dirt from endive.
Slice heads in half lengthwise. Cut off tough core at base. Slice
halves crosswise into 1-inch pieces. Toss endive with watercress &
refrigerate until needed. Whisk together 4 Tbs peanut oil with 1 Tbs
lime juice. Season to taste with salt and pepper. Set aside. Heat 2
Tbs peanut oil in saute pan. Season shrimp with salt & pepper. Saute
on one side 2 minutes, turn and add barbecue sauce. Simmer 2 minutes,
making sure to coat shrimp well. Remove from heat. Toss ginger, endive
& watercress with dressing. Place on platter & lay shrimp on top of
greens and top with sauce from pan. Serve with wasabi mayonnaise as
dip for shrimp. STARS & STRIPES, 6 DEC 92 FROM 'SALADS' BY LEONARD
SCHWARTZ Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 500
Calories From Fat: 448
Total Fat: 50.6g
Cholesterol: 42.9mg
Sodium: 375.6mg
Potassium: 167.3mg
Carbohydrates: 12.2g
Fiber: <1g
Sugar: 2.2g
Protein: 4.6g


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