Asian Shrimp Salad With Snow Peas

"From "Jane Brody's Good Seafood Book", 1994. Great as an appetizer, light main course, or on a picnic. I prefer sugar snap peas to snow peas; sugar snaps are ready after 30 seconds of steaming. Makes 3 main-dish servings or 6 appetizer servings."
 
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Ready In:
30mins
Ingredients:
16
Serves:
3-6
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ingredients

  • Dressing

  • 3 tablespoons rice vinegar (or lime juice)
  • 2 tablespoons dry sherry
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced garlic (3 large cloves)
  • 1 teaspoon peeled grated fresh gingerroot
  • Salad

  • 4 -8 dried Chinese mushrooms
  • 1 lb medium to large shrimp (26-30 ct.)
  • 1 small dried red chili
  • 12 teaspoon salt
  • 13 cup dry white wine
  • 12 red bell pepper, cored, seeded, and cut into slivers
  • 12 lb snow peas, trimmed and strings removed, steamed for 1 minute and chilled
  • 13 cup sliced scallion, including green tops
  • salad greens, for lining plates
  • 1 tablespoon lightly toasted sesame seeds (to garnish)
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directions

  • Add all dressing ingredients to a small jar with a leak-proof lid, cover the jar, and shake to mix thoroughly. Chill until serving time.
  • Place the mushrooms cap side down in a small saucepan. Add enough water to cover them completely. Bring to a boil, then reduce heat and simmer for about 5 minutes. Remove pan from heat and set the mushrooms aside to cool in the liquid.
  • Put shrimp in a medium sized saucepan Add the chile, salt, wine, and enough water to just cover the shrimp. Bring to a boil, then reduce heat to medium-low and cook shrimp 2-3 minutes or until they turn pink. Drain the shrimp, discard the chile, and set the shrimp aside. When cool enough to handle, peel and de-vein the shrimp and chill them immediately.
  • Drain the cooled mushrooms and cut the caps into thin slivers, discarding the stems.
  • To serve, combine the shrimp, mushrooms,bell pepper, snow peas, and scallions in a large bowl. Shake the dressing, add it to the mixture, and toss to coat well. Place the salad greens on a serving platter or on individual plates. Top the greens with the salad and garnish with sesame seeds.

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