Shrimp and Snap-Pea Salad with Ginger Dressing
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Everyday Food, May 2008
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- Coarse salt and ground pepper
- 12 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
- 1 pound peeled and deveined frozen medium shrimp, thawed
- 4 scallions, white and green parts separated and thinly sliced
- 1/4 cup vegetable oil, such as safflower
- 3 tablespoons fresh lime juice
- 1 medium carrot, coarsely chopped
- 1 tablespoon coarsely chopped peeled fresh ginger
- 1 large head Boston lettuce, torn into bite-size pieces
- 2 red bell peppers (ribs and seeds removed), thinly sliced
Directions
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In a medium saucepan of boiling salted water, cook snap peas until bright green, about 2 minutes. Reduce to a simmer, and add shrimp; cook until shrimp are opaque throughout, about 1 minute. Drain, and rinse under cold water to stop the cooking; set aside.
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Make dressing: In a blender, combine scallion whites, oil, lime juice, carrot, ginger, and cup water; blend until very smooth, about 2 minutes. Season with salt and pepper.
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In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.
Cook's Note
To trim snap peas, cut off stem end with a knife. Or, if the string is especially tough, snap off stem end with fingers, and pull string down the pod.
I was diappointed in this recipe. The salad had wonderful ingredients though it was bland. I thought the dressing would perk it up but the dressing was not very good. As someone else said, a cup of water is way too much. I added 3/4 c and that was way too much. It was watery and not very tasty. The dressing needs somthing to perk it up.
The salad is beautiful but the dressing turned out awful. Very watery. Was it really suppose to be a whole cup of water?
MMMMMMMMMMmmeeooowww. This is SOOO good. Took a bit longer than I thought, but I also had to put dishes in the dishwasher. I LOVE sugar snap peas, just never thought to put them with SHRIMP. I've emailed the recipe to a number of folks, too. Enjoy this one with some additional veggies and/or a simple dessert.