Shrimp And Snap Pea Salad With Ginger Dressing Food

STIR-FRIED SHRIMP & SUGAR SNAP PEAS

Steps:

• Whisk broth, sherry, tamari (or soy sauce), chile-garlic sauce and cornstarch in a small bowl. Set next to the stove.
• Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil, then add garlic and ginger and stir-fry until fragrant, about 10 seconds. Push the mixture to the sides and carefully add shrimp, spreading evenly into one layer. Cook undisturbed for 1 minute. Then stir-fry the shrimp, incorporating the garlic and ginger, until the shrimp just begin to turn pink but are not cooked through, about 30 seconds.
• Swirl in the remaining 1 tablespoon oil. Add sugar snap peas and salt; stir-fry until just combined, about 30 seconds. Whisk the reserved broth mixture and swirl it into the pan. Stir-fry until the shrimp are just cooked and the sugar snaps are tender-crisp, 1 to 2 minutes. Sprinkle with scallions.

SHRIMP AND SNAP-PEA SALAD WITH GINGER DRESSING

Steps:

• In a medium saucepan of boiling salted water, cook snap peas until bright green, about 2 minutes. Reduce to a simmer, and add shrimp; cook until shrimp are opaque throughout, about 1 minute. Drain, and rinse under cold water to stop the cooking; set aside.
• Make dressing: In a blender, combine scallion whites, oil, lime juice, carrot, ginger, and cup water; blend until very smooth, about 2 minutes. Season with salt and pepper.
• In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.

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.

SUGAR SNAP PEA SALAD WITH GINGER SOY DRESSING

Steps:

• To prepare dressing, heat oil in a small saucepan over medium heat.
• Add ginger; sauté 2 minutes.
• Add garlic and crushed red pepper; cook 1 minute.
• Stir in oyster sauce, soy sauce, sugar, and salt, bring to a simmer.
• Remove from heat; cool.
• To prepare salad, cook peas in boiling water 30 seconds.
• Drain and rinse with cold water.
• Combine peas and remaining ingredients except sesame seeds.
• Drizzle dressing over salad; toss well.
• Sprinkle with sesame seeds.

GRILLED SHRIMP, SNAP PEA AND SPRING MIX SALAD WITH SOUTHWEST VINAIGRETTE

Steps:

• Heat grill to medium heat. Toss shrimp with 2 tablespoons Southwest Vinaigrette and season with salt and pepper, to taste. Grill shrimp 4 to 5 minutes or until pink, turning once. Combine salad blend, snap peas from pouch, black beans, avocado and red onion in large bowl. Toss with Southwest Vinaigrette, to taste. Divide salad mixture on 4 plates. Top each with grilled shrimp and sprinkle with crushed tortilla chips, as desired.
• Southwest Vinaigrette: Whisk together 1/3 cup canola oil, 2 tablespoons cider vinegar, 2 tablespoons lime juice and 1 tablespoon dry taco seasoning (from 1-ounce package) until blended. Season with salt and ground black pepper, to taste. Makes about 1 cup.

SHRIMP AND SUGAR SNAP PEAS STIR-FRY

Steps:

• Make the marinade: combine all the marinade ingredients in a bowl; mix well.
• Add the shrimp; stir to coat evenly; let stand for 10 minutes.
• Put stir-fry pan over high heat until hot.
• Add in the oil; swirling to coat the sides.
• Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
• Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
• Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
• Transfer to a serving plate and serve.

SPICY GINGERED BEEF AND SNAP PEA SALAD

Steps:

• Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.
• Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates.
• Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
• *Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.

SHRIMP AND SNAP PEA SALAD WITH GINGER DRESSING

Steps:

• Bring a medium saucepan of water to a boil; add salt. Cook snap peas until bright green, about 2 minutes, then reduce to a simmer and add shrimp. Cook until shrimp are opaque throughout and peas are crisp-tender, about 1 minute. Drain peas and shrimp in a colander, and rinse under cold water to stop the cooking.
• In a blender, combine white parts of scallions, oil, lime juice, carrot, ginger, and the water; process until dressing is smooth and combined, about 2 minutes. Season with salt and pepper.
• In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.
• Frozen shrimp are a handy and less expensive alternative to fresh. In fact, most "fresh" shrimp have already been frozen and thawed, so buying frozen ones and defrosting them at home results in the same quality. Unpeeled are better than peeled, since the shell helps preserve flavor and texture; look for raw "easy-peel" shrimp, which are already deveined. Thaw shrimp in a resealable plastic bag in a cool-water bath or in the refrigerator if defrosting overnight. Once defrosted, peel and devein them (if necessary).