Asian Sesame Salad With Blackened Shrimp Food

ASIAN RICE SALAD WITH SHRIMP

Steps:

• Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
• Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
• Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.

ASIAN SALAD RECIPE

Steps:

• Combine all the sesame dressing ingredients in a small jar and shake it well.
• Add the Asian salad ingredients to a medium-sized bowl.
• Pour the dressing over the top and toss to coat.

ASIAN SALAD WITH SESAME DRESSING

Steps:

• Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
• Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.

ASIAN SESAME SALAD WITH BLACKENED SHRIMP

Steps:

• Heat greased grill to medium-high heat.
• Thread shrimp onto 8 skewers; sprinkle with seasoning, turning skewers to evenly coat both sides of each shrimp. Grill 3 min. on each side or until shrimp turn pink.
• Cover 4 large plates with spinach; top with next 6 ingredients.
• Drizzle with dressing; top with shrimp.

ASIAN SHRIMP SALAD

Steps:

• Combine shrimp, orange, bell pepper, and green onions in medium bowl. Toss with Asian Pineapple Dressing, to taste.
• Divide salad on 2 large plates. Spoon shrimp mixture over each salad. Refrigerate leftovers.

ASIAN SHRIMP SALAD WITH GINGER SESAME DRESSING

Steps:

• Preheat oven to 400 degrees F.
• Toss shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from oven and set aside.
• To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
• To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
• For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a large bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
• If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.

ASIAN SESAME CHICKEN SALAD

Steps:

• DRESSING: Add rice vinegar in a small saucepan over medium heat and allow it to just come to a gentle boil. Add sugar and garlic cloves and let sugar dissolve; about 1 minute. Remove from stove, discard garlic cloves. Place the rice vinegar in a mason jar, add sesame oil, canola oil, soy sauce, and sesame seeds. Allow the dressing to come to room temperature; about 10-15 minutes. Place lid on the jar and shake until the dressing mixes together. If dressing separates, shake again to combine.
• ASSEMBLE THE SALAD: In a large bowl, combine the ingredients for the salad, except the wonton strips. Ttop with the sesame vinaigrette and toss to combine. Top with wonton strips and serve immediately.

ASIAN SHRIMP SALAD

Steps:

• Cook soba noodles in boiling water 3-5 minutes, drain and rinse with cool water.
• Toss with sesame oil, rice wine vinegar and salt& pepper.
• Chill until needed.
• Mix chili sauce, lime juice, hoisin sauce and cilantro in medium size bowl.
• Chill.
• Mix noodles and vegetables (except for green onions) in a bowl.
• Portion noodles onto each of 4 plates.
• Arrange shrimp on top of noodles.
• Drizzle each plate with chili sauce and, hoisin, garnish with green onions.

ASIAN SESAME SALAD WITH BLACKENED SHRIMP

Steps:

• Heat greased grill to medium-high heat.
• Thread shrimp onto 8 skewers; sprinkle with seasoning, turning skewers to evenly coat both sides of each shrimp. Grill 3 minute on each side or until shrimp turn pink.
• Cover 4 large plates with spinach; top with next 6 ingredients.
• Drizzle with dressing; top with shrimp.