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April 12, 2015 / Chris Blum

Asian Shrimp Salad

 

Another winner from Patrica Wells. Quick, easy and healthy. You can get Kaffir Lime Leaves on Amazon or in Asian markets. Serve with rice and some steamed veggies for a complete meal.

Ingredients:

  • 2 tsp vegetable oil
  • 2 cloves garlic
  • 2 inch piece of ginger, peeled
  • 1 lb raw shrimp, peeled and cleaned
  • 1/2 tsp cumin seeds
  • 1 jalapeño, seeded
  • 6 Kaffir lime leaves, ground to a powder in a spice mill or mortar and pestle
  • 1 TBSP fish sauce
  • 1/3 c light coconut milk
  • 3 TBSP lime juice
  • 1/3 c cilantro, minced

In a small food processor, finely chop garlic, ginger and jalapeño. 

In a large skillet, heat oil over high heat until it just begins to smoke. Reduce to medium high, add garlic, ginger and jalapeño, cook for 30 seconds. Add shrimp and cumin, sauté for 2 minutes. Stir in the fish sauce, coconut milk and Kaffir lime dust, bring to a boil, reduce heat to simmer and stir in lime juice. 

Transfer to places and shower with cilantro.

Serves 2 – 4.

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