With an abundance of "garden tomatoes" and a pound of Gulf Shrimp, I decided tonight was the night to attempt a marriage of the two. But what flavor profile? Italian? Mexican? After a quick look in the fridge and pantry, my decision was made: Asian. The dressing combines familiar flavors with a few unexpected variations, but they all came together in one delicious dressing. This was a very refreshing dinner.
For the dressing:
1 T. soy sauce
2 T. roasted garlic terriyaki sauce
1 T. roasted garlic rice vinegar
2 t. sesame oil
2 t. minced garlic
1/4 t. ground ginger
1/4 t. ground wasabi powder
1/4 t. red pepper flakes
Whisk together all ingredients in a small bowl and set aside.
Take four large tomatoes and slice them into thin wedges.
Peel and devein one pound of medium shrimp. Sprinkle 1 t. granulated garlic over the shrimp. Finely chop one hot cherry pepper and 3 green onions, white and some green.
Heat 1 T. canola oil over high heat in a large skillet or wok. Add the shrimp and cook stirring constantly.
Shrimp will begin to turn pink and opaque after about 2 minutes.
Turn off the heat and add the peppers and onions, continuing to stir constantly.
Let the shrimp and veggies cook for about a minute until they soften.
In a medium bowl, combine the tomatoes wedges and the shrimp mixture.
Spoon the salad onto a serving platter and sprinkle with 2 T. sliced basil and sesame seeds.
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