Thaistyletomatoandshrimpsalad Recipes

Steps:

• Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
• Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
• Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.

Steps:

• In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.

Steps:

• In a small bowl, combine the lime juice, fish sauce, brown sugar, and cornstarch; set aside.
• Place a skillet or wok over medium-high heat and add the oil, garlic and jalapenos; sauté for 2 minutes, add the shrimp, red pepper flakes and continue to cook until shrimp turn white; 3 to 5 minutes more.
• Add the basil and mint; stir in the lime juice mixture and cook an additional 2 minutes; or until shrimp are pink and thoroughly cooked serve over a bed of jasmine rice.

Steps:

• In a large bowl, combine the first seven ingredients; set aside. Sprinkle shrimp with salt and pepper; thread onto four metal or soaked wooden skewers. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 2-4 minutes on each side or until shrimp turn pink., Stir the reserved dressing; add the shrimp, onion and cucumber. Toss to coat. Divide lettuce among four salad plates; top with shrimp mixture.,

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.

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.