Grilled Shrimp Pea Shoot And Bok Choy Salad With Asian Reduced Fat Dressing Food

GRILLED BOK CHOY SALAD

Steps:

• Heat a grill to medium-high heat.
• Wash the bok choy, cabbage and scallions and shake to remove the excess water. Grill just until grill marks appear and become aromatic, about 30 seconds to 1 minute. Remove them from the grill to a cutting board. Julienne the bok choy and chop the cabbage. If using curly leaf cabbage. cut into chiffonade. Add the bok choy and the cabbage to a large salad bowl. Cut the scallions on the bias and add them to the bowl. Add the remaining ingredients and toss. Pour the Orange Sesame Balsamic Dressing over the salad, then toss and serve.
• Whisk all the ingredients together in a glass or wooden bowl. Set aside until ready to use.
• Yield: about 1 cup

GRILLED SHRIMP SATAY WITH PEACHES AND BOK CHOY

Steps:

• Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
• Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
• Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.
• *Available in the Asian foods section of many supermarkets and at Asian markets.

ASIAN SHRIMP SALAD

Steps:

• Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
• Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.

GRILLED SHRIMP SATAY WITH PEACHES AND BOK CHOY

Steps:

• Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
• Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
• Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.

GRILLED SHRIMP, PEA SHOOT, AND BOK CHOY SALAD WITH ASIAN REDUCED FAT DRESSING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place grapes in a food processor or blender; process until pureed. Whisk pureed grapes, fish sauce, lime juice, garlic, chile sauce, and salt together in a bowl until dressing is well combined.
• Spoon about 2 tablespoons dressing and oil into a bowl; add shrimp. Reserve remaining dressing for the salad. Refrigerate shrimp until chilled and marinated, 15 to 20 minutes.
• Place eggplant in a roasting pan and spray with enough cooking spray to coat.
• Roast eggplant in the preheated oven until browned, about 15 minutes. Transfer eggplant to the reserved dressing.
• Preheat an outdoor grill for high heat and lightly oil the grate. Remove shrimp from marinade and discard marinade.
• Cook shrimp on the hot grill until visibly pink on the bottom, about 3 minutes. Flip shrimp and cook until cooked through but not dry, 4 to 5 minutes. Remove shrimp from grill and allow to rest.
• Combine bok choy, pea shoots, carrots, cucumbers, mint, cilantro, peanuts, and green onions in a large bowl; add eggplant with dressing and shrimp and toss well.

GRILLED SHRIMP SATAY WITH PEACHES AND BOK CHOY

Steps:

• Prepare a grill to medium-high heat.
• Whisk the peanut butter, sugar, vinegar, soy sauce, chile paste, and 5 tablespoons of the nectar until smooth; season sauce with pepper.
• Arrange the peaches, shrimp, and bok choy on the grill. Brush with the remaining 4 tablespoons nectar; brush lightly with 1/4cup sauce. Sprinkle with salt and pepper. Grill until the peaches are slightly charred, the shrimp are just opaque in the center, and the bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
• Mound the shrimp, bok choy, and peaches on a platter. Drizzle with some sauce. Serve with the remaining sauce.