Shrimp and Snow Pea Salad
(from Amanda_Rose’s recipe box)
Prep time: 5 minutes
Cook time: 5 minutes
Serves 2 people
Ingredients
- 6 ounces snow peas
- 3/4 pounds medium shrimp, peeled and deveined
- 3 radishes, thinly sliced into half-moons
- 2 scallions, thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon canola oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- Salt
- 1 tablespoons toasted sesame seeds
Directions
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Bring a large saucepan of water with a steamer basket to a boil. Put the snow peas in the basket, cover and cook for 2 minutes. Remove the basket and transfer the snow peas to a bowl of ice water to cool. Drain and pat dry.
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Add the shrimp directly to the saucepan of water and return to a boil; cook for 2 minutes. Drain, then plunge the shrimp into a bowl of ice water to cool. Drain and pat dry.
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Slice each shrimp in half lengthwise. Cut the snow peas diagonally into 1/2-inch pieces, discarding the ends. In a large bowl, toss the shrimp, snow peas, radishes and scallions.
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In a small bowl, whisk the vinegar, both oils, the ginger and 1/2 teaspoon salt. Toss with the salad right before serving; top with sesame seeds.