JhingaSalade

Coconut Shrimp Salad (Jingha Salade)

Puréed golden raisins sweeten the perfect dressing for spiced shrimp.

Details

INGREDIENTS

    Red Wine Vinaigrette Dressing

    • 1 cup California golden raisins
    • 1/3 cup vegetable oil
    • 1/2 cup red wine vinegar
    • 1 tablespoon minced fresh gingerroot
    • 1 tablespoon minced fresh cilantro
    • 1 teaspoon roasted, ground cumin seed

    Shrimp

    • 1 pound (large 20-30) peeled, deveined tiger shrimp
    • 1/3 cup coconut milk
    • 1 tablespoon cooked yellow split peas
    • 1 teaspoon coriander seed
    • 2 dried whole red chiles
    • 1/2 teaspoon vegetable oil
    • 1/2 teaspoon salt
    • 1 tablespoon minced fresh cilantro
    • 1/4 cup vegetable oil
    • 1/2 cup thinly sliced shallots
    • 6 cups mixed salad greens

    PROCEDURE

    Posted August 11, 2011 by Melinda
    Puréed golden raisins sweeten the perfect dressing for spiced shrimp.

    • Ready Time :
      0 min

    Servings

    6

    Ingredients

      Red Wine Vinaigrette Dressing

      • 1 cup California golden raisins
      • 1/3 cup vegetable oil
      • 1/2 cup red wine vinegar
      • 1 tablespoon minced fresh gingerroot
      • 1 tablespoon minced fresh cilantro
      • 1 teaspoon roasted, ground cumin seed

      Shrimp

      • 1 pound (large 20-30) peeled, deveined tiger shrimp
      • 1/3 cup coconut milk
      • 1 tablespoon cooked yellow split peas
      • 1 teaspoon coriander seed
      • 2 dried whole red chiles
      • 1/2 teaspoon vegetable oil
      • 1/2 teaspoon salt
      • 1 tablespoon minced fresh cilantro
      • 1/4 cup vegetable oil
      • 1/2 cup thinly sliced shallots
      • 6 cups mixed salad greens

      Directions

      Red Wine Vinaigrette Dressing

      In blender, combine all ingredients and purée until smooth; set aside. Thin with water, as needed, to serve. (Keeps for up to one week in refrigerator.)

      Shrimp

      Place shrimp and coconut milk in medium mixing bowl; set aside. In small mixing bowl, combine peas, coriander, chiles and 1/2 teaspoon oil; toss well to coat. Place in preheated skillet. Cook, stirring constantly, 1 to 2 minutes or until peas and coriander brown and chiles blacken slightly. Cool and grind in blender until texture of coarsely ground black pepper; add along with salt and cilantro to shrimp; mix well. Let stand at least 30 minutes or up to 24 hours in refrigerator.

      To serve

      In large skillet, heat 1/4 cup oil over medium-high heat. Add shrimp mixture; spread evenly in single layer. Sprinkle with sliced shallots and cook 1 minute or until shrimp turns orange-red. Turn and cook 1 minute more; remove from heat. In large mixing bowl, toss greens with dressing to coat well. Divide and arrange on 6 serving plates. Spoon shrimp mixture on top.

      Nutrition Facts Per Serving

      Calories 400 (56% from fat); Total Fat 26g (sat 4g, mono 13g, poly 7g, trans 0g ); Cholesterol 115mg; Protein 18g; Carbohydrate 28g; (Dietary Fiber 3g; Sugars 19g; ); Iron 4mg; Sodium 330mg; Calcium 99mg; Potassium 621mg

      This recipe is found in the following categories:

      World Flavors

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