New Orleans Seafood
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Thai Shrimp Salad
Makes16 hors d’oeuvres
Prep Time5 min
chill Time
3 h
Time to Table185 min
A refreshing and delectable appetizer. This will delight your guests as a salad when served in cucumber cups or on small lettuce leaves.
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USED IN THIS RECIPE
Ingredients
1 cup (250 mL) coconut milk
2 tsp (10 mL) finely grated fresh ginger
1 clove garlic, crushed
2 tsp (10 mL) lime juice
2 tsp (10 mL) naturally brewed soy sauce
1/2 tsp (2 mL) Thai or Asian red chili paste (or to taste)
2 tbsp (30 mL) thinly sliced green onion
2 tbsp (30 mL) sweet red pepper
1 tbsp (15 mL) finely chopped cilantro (fresh coriander)
2 cans (106 g each) CLOVER LEAF COCKTAIL SHRIMP, drained
(optional) cucumber cups or boston leatuce leaves
USED IN THIS RECIPE
PREP INSTRUCTIONS
- In medium saucepan, combine coconut milk, ginger and garlic. Bring to boil over medium heat.
- Cook, stirring often, until reduced by half and very thick. In medium bowl, place reduced coconut milk.
- Whisk in lime juice, soy sauce and chili paste. Stir in onion, red pepper and cilantro. Fold in shrimp. Chill about 3 hours.
- Serve in hollowed cucumber cups or on small lettuce leaves.
- Makes 4 starters or about 16 hors d’oeuvres (about 2 cups/500 mL)
TIPS
- Wrap the Thai Shrimp mixture in a rice noodle wrap as a fresh spring roll.
- For hors d’oeuvres, spoon onto toasted thin slices of French stick.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 170 | |
| Fat | 13 g | 20% |
| Saturated Fat | 11 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 55% | |
| Cholesterol | 105 mg | |
| Sodium | 490 mg | 20% |
| Carbohydrate | 3 g | 1% |
| Fibre | 0 g | |
| Sugar | 1 g | |
| Protein | 11 g | |
| Vitamin A | 2% | |
| Vitamin C | 15% | |
| Calcium | 4% | |
| Iron | 20% |
Claims per serving
| Source of Protein | Good Source of Vitamin C |
| Good Source of Iron |
