Monday, April 02, 2007

Artichoke Shrimp Salad

Copyright 2007 by Cooking With The Single Guy

1 Globe artichoke
3 to 4 oz. medium to large shrimp
2 carrots, julienned into strips
1/2 cup crimini mushrooms, thinly sliced
salt and pepper
1 T extra virgin olive oil

Salad dressing:
3 T fish sauce
1 T rice vinegar
1 T sugar
1 bulb shallots, thinly diced
2 T extra virgin olive oil
juice from one lemon
1 red chili, julienned

cilantro and toasted sesame seeds for garnish

Start by preparing the dressing. In a small bowl, blend well the fish sauce, vinegar, shallots, sugar, lemon juice, red chili and olive oil together. Set aside.

Clean and devein shrimp. Season with salt and pepper then warm a tablespoon of olive oil in a pan. Pan-fry shrimp until opaque, about 2 minutes on each side.

Prepare globe artichoke
by removing outer leaves and revealing heart. Thinly slice heart using a mandoline. Add shrimp, carrots and mushrooms and toss with some of the dressing. Plate and garnish with sesame seeds and cilantro.

Makes 2 servings.

Serve with a glass of Riesling.

TIP: When you're slicing the artichoke, rub some lemon on the heart to prevent it from browning. Place in a bowl of cold water until ready to use.

SHRIMP TALES: When preparing the shrimp, it's easy to remove the skin and tail and then cook it. Makes it easier to eat as well. But some people like leaving the tail because it's nicer for the presentation and helps to retain some of the moisture of the shrimp when cooking. Your choice.

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