Monday, June 3, 2013

Sesame Shrimp Salad with Miso Dressing

Sesame Shrimp Salad with Miso Dressing

We had our first heatwave last week; hence, the first salad for dinner this year.  Tom likes previously posted Roasted Veggies with Miso Dressing, so I thought I would adapt it to a salad dressing.  Plus I still have some red miso in the fridge.

We tend to have a bag of frozen shrimp in the freezer, so all we had to do was buy some fresh greens for the salad, and look for something to add some crunch and texture.  We chose a bag of broccoli and carrot slaw and some fresh radishes. 

Then it is just a matter of thawing the shrimp, assembling the salad, then quick sauteing the shrimp to put on top.

A quick, tasty meal for a hot summer night.   Or any night.  We are having it again tonight for dinner.

Sesame Shrimp Salad with Miso Dressing

Makes 2 dinner portions

Salad Dressing:
1.5 t. sesame oil
1/2-1 t. finely grated fresh ginger
1/2 t. minced garlic (not too much)
1 t. red miso paste
1 -1.5 T rice wine vinegar
1 - 1.5 T. neutral tasting oil like Canola
salt and pepper to taste (doesn't need much)

Salad:
Fresh Spring Lettuce Mix
Broccoli and Carrot Slaw Mix (or other crunchy veggies)
Freshly sliced radishes (2 to 4 depending on size)

Sesame Shrimp:
8-12 (depending on size) shrimp, cleaned and de-veined -- suggest removing tails too
toasted sesame seeds  (you can buy them already toasted or toast them in a dry pan or toaster oven)
oil for sauteing
cayenne pepper and salt


In a large salad bowl, place all of the ingredients in the bottom and whisk until emulsified, i.e., opaque versus transparent -- you are whisking to get the molecules to collide and merge.

Add a layer of mixed spring greens. 
Add broccoli slaw or whatever crunchy matchstick size veggies you prefer.
Add sliced radishes or something pungent like scallions.

Defrost the shrimp.  Pat dry.  Season well with salt and cayenne pepper.


In a heavy skillet, heat oil until shimmering.  Add shrimp and don't move until edges begin to turn pink. (1-3 min.) then flip -- and saute until perfectly pink and cooked through -- another 2-3 mins.  Don't overcook. 

Remove with slotted spoon when the shrimp are ready, and toss with toasted sesame seeds while still hot.

Toss salad, divide among plates.

Top with shrimp.

If you have extra shrimp, refrigerate and save them to snack on or use on another salad.  They are also good cold.

The Asian flavors of this salad are similar to the popular Ahi Tuna Salad that Gaffer Grille here in Corning used to serve.

B



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