Thai Style Tomato And Shrimp Wrap Ww Recipes

THAI SHRIMP WRAPS

Thai Shrimp Wraps image

This is out of the September 2009 "Oxygen" magazine. I made this using cooked baby shrimp...and flour tortillas...very refreshing...

Provided by teresas

Categories Lunch/Snacks

Time 10m

Yield 2 wraps, 2 serving(s)

Number Of Ingredients 9

Ingredients

2 tortillas, whole wheat
4 boston lettuce leaves
4 ounces cooked shrimp, in bite-sized pieces
1/2 small cucumber, peeled, seeded and cut into matchstick strips
2 tablespoons fresh cilantro leaves, chopped
1 tablespoon peanuts, chopped
1 dash sea salt
1 dash ground pepper
1/8-1/4 teaspoon red pepper flakes

Steps:

Place the tortillas on a flat surface and layer lettuce followed by shrimp, cucumber, cilantro and peanuts.
Sprinkle with seasonings, if desired.
Roll up securely and serve.

THAI-STYLE TOMATO AND SHRIMP SALAD

Thai-Style Tomato and Shrimp Salad image

Wonderful summer salad from 2003 Gourmet. This has been a favorite of mine for a long time! COOKS NOTES:If you can't find Thai anise basil and Thai lemon basil, you can substitute Italian basil and lemon balm (the latter is available at farmers markets and specialty produce stores). Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Asia - Thai.

Provided by kiwidutch

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb large shrimp, in shell peeled (21 to 25 per lb)
2 limes
3 small fresh lemongrass, stalks
2 tablespoons fresh lime juice
1/4 cup finely chopped red bell pepper
3 scallions, sliced crosswise 1/4 inch thick
2 fresh green chilies, 3 inch, such as thai minced (including seeds) or 2 serrano peppers, minced (including seeds)
3 -4 teaspoons asian fish sauce
1 tablespoon sugar
1/2 teaspoon salt
2 lbs beefsteak tomatoes, cut into 1-inch wedges
3/4 lb cucumber, peeled and cut into 1-inch pieces
1/2 cup loosely packed fresh thai anise basil leaves
1/2 cup loosely packed fresh thai lemon basil leaves
1/2 cup loosely packed fresh cilantro leaves

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.

Nutrition Facts : Calories 183.8, Fat 2.1, SaturatedFat 0.3, Cholesterol 143.2, Sodium 1306.7, Carbohydrate 25.2, Fiber 6, Sugar 13.6, Protein 20.1

THAI-STYLE TOMATO AND SHRIMP SALAD

Thai-Style Tomato and Shrimp Salad image

Categories Salad Shellfish Tomato Lime Basil Shrimp Bell Pepper Hot Pepper Summer Lemongrass Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 lb large shrimp in shell (21 to 25 per lb), peeled
2 limes
3 small fresh lemongrass stalks, 1 or 2 outer leaves discarded *
2 tablespoons fresh lime juice
1/4 cup finely chopped red bell pepper
3 scallions, sliced crosswise 1/4 inch thick
2 (3-inch) fresh green chiles such as Thai or serrano, minced (including seeds)
3 to 4 teaspoons Asian fish sauce
1 tablespoon sugar
1/2 teaspoon salt
2 lb beefsteak tomatoes, cut into 1-inch wedges
3/4 lb cucumbers, peeled and cut into 1-inch pieces
1/2 cup loosely packed fresh Thai anise basil leaves
1/2 cup loosely packed fresh Thai lemon basil leaves
1/2 cup loosely packed fresh cilantro leaves

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.

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