Thai Style Seafood Salad With Herbs Recipes

SPICY THAI SHRIMP SALAD

Steps:

• In a small blender or food processor, combine dressing ingredients.
• Refrigerate and set aside until ready to use.
• Pat shrimp dry with a paper towel.
• In a medium bowl, combine all spices from garlic powder to pepper.
• Add the shrimp and sesame oil and toss gently to evenly coat.
• Heat a medium non-stick skillet over medium heat. Cook shrimp 2 minutes per side or until cooked through.
• Transfer to a plate or cutting board and allow to cool and rest while you assemble the salad.
• In a large bowl, toss together the cabbage, arugula and romaine. Transfer mixture to 2 salad bowls or plates.
• Top each with half the shrimp, corn, cucumber, carrots, basil and cilantro.
• Evenly drizzle the dressing over both salads and serve with lime wedges.

THAI-STYLE SEAFOOD SALAD WITH HERBS

Steps:

• Discard all but bottom 4 inches of lemongrass stalk. Peel off outer layers from stalk; discard. Thinly slice lemongrass.
• Combine squid tentacles and bodies, shrimp, lime juice, fish sauce, crushed red pepper and lemongrass in heavy large skillet. Saut over medium-high heat until squid and shrimp are just opaque, about 3 minutes. Transfer seafood mixture to medium bowl. Cool completely. Add shallots, tarragon and cilantro to seafood mixture. Season to taste with salt and pepper. Chill until cold, at least 45 minutes or up to 2 hours.
• Arrange lettuce leaves on platter. Using slotted spoon, divide squid mixture among lettuce leaves. Spoon some of juices over each salad and serve.

THAI-STYLE TOMATO AND SHRIMP SALAD

Steps:

• Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool.
• Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup. Mince enough lemongrass from bottom 6 inches of stalks to measure 2 tablespoons total.
• Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce (to taste), sugar, and salt until sugar is dissolved. Toss shrimp, tomatoes, and cucumbers with dressing and top with herbs.
• *Available at Asian markets and some supermarkets.

WARM JASMINE RICE SALAD WITH SHRIMP AND THAI HERBS

Steps:

• When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
• Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.