Thai-Style Seafood Salad with Herbs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 Appetizer or 4 Main-Course Servings
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon dried crushed red pepper
- 1/2 cup minced shallots
- 8 ounces uncooked large shrimp, peeled, deveined
- 3 tablespoons chopped fresh tarragon
- Carbohydrate 5 g(2%)
- Cholesterol 151 mg(50%)
- Fat 1 g(2%)
- Fiber 0 g(2%)
- Protein 12 g(25%)
- Saturated Fat 0 g(1%)
- Sodium 538 mg(22%)
- Calories 82
Preparation Discard all but bottom 4 inches of lemongrass stalk. Peel off outer layers from stalk; discard. Thinly slice lemongrass. Combine squid tentacles and bodies, shrimp, lime juice, fish sauce, crushed red pepper and lemongrass in heavy large skillet. Saut over medium-high heat until squid and shrimp are just opaque, about 3 minutes. Transfer seafood mixture to medium bowl. Cool completely. Add shallots, tarragon and cilantro to seafood mixture. Season to taste with salt and pepper. Chill until cold, at least 45 minutes or up to 2 hours. Arrange lettuce leaves on platter. Using slotted spoon, divide squid mixture among lettuce leaves. Spoon some of juices over each salad and serve.
Preparation Discard all but bottom 4 inches of lemongrass stalk. Peel off outer layers from stalk; discard. Thinly slice lemongrass. Combine squid tentacles and bodies, shrimp, lime juice, fish sauce, crushed red pepper and lemongrass in heavy large skillet. Saut over medium-high heat until squid and shrimp are just opaque, about 3 minutes. Transfer seafood mixture to medium bowl. Cool completely. Add shallots, tarragon and cilantro to seafood mixture. Season to taste with salt and pepper. Chill until cold, at least 45 minutes or up to 2 hours. Arrange lettuce leaves on platter. Using slotted spoon, divide squid mixture among lettuce leaves. Spoon some of juices over each salad and serve.
