May 11, 2009

Shrimp & Snow Pea Salad

While enjoying my Mother's Day manicure and spa pedicure, I was reading my copy of the April edition of the Food Network Magazine. (Which if you haven't already bought a subscription, you definately should!) And wouldn't you know, it had a receipe I just thought I'd have to share because it seems too yummy to be true. I know, FNMag wouldn't have good receipes, DUH! Yes it does and not just one, but more than I can count on 2 hands and 2 feet. So here it is...Enjoy!

Shrimp & Snow Pea Salad (courtesy of

12 ounces snow peas
1 1/4 pounds medium shrimp, peeled and deveined
6 radishes, thinly sliced into half-moons
4 scallions, thinly sliced
1/3 cup rice vinegar
1 tablespoon canola oil
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
2 tablespoons toasted sesame seeds
Bring a large saucepan of water with a steamer basket to a boil. Put the snow peas in the basket, cover and cook for 2 minutes. Remove the basket and transfer the snow peas to a bowl of ice water to cool. Drain and pat dry.
Add the shrimp directly to the saucepan of water and return to a boil; cook for 2 minutes. Drain, then plunge the shrimp into a bowl of ice water to cool. Drain and pat dry.

Slice each shrimp in half lengthwise. Cut the snow peas diagonally into 1/2-inch pieces, discarding the ends. In a large bowl, toss the shrimp, snow peas, radishes and scallions.

In a small bowl, whisk the vinegar, both oils, the ginger and 1/2 teaspoon salt. Toss with the salad right before serving; top with sesame seeds.

Per serving: Calories 280; Fat 13 g (Sat. 1 g; Mono. 4 g; Poly. 3.5 g); Cholesterol 215 mg; Sodium 510 mg; Carbohydrate 7 g; Fiber 3 g; Protein 32 g
Photography by Lara Robby

1 comment :

Anonymous said...

Looks like a nice, light summer salad. Great recipe.

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