Cilantro Shrimp
Here's the recipe I made for my husbands birthday dinner. It was a hit! I served this with steamed snap peas and homemade thai salad rolls. We made the rolls together and it was lots of fun -- could be a great way to get kids in the kitchen making healthy food too! I substituted a combo of bottled sweet thai sauce and chiracha instead of making the sauce for the rolls -- easier and yummy!Cilantro lends a pleasant grassy edge to a simple shrimp dish. Look for sambal oelek in the Asian section of supermarkets or specialty stores, or substitute hot sauce. Serve with steamed bok choy or sugar snap peas.
Yield: 4 servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)
Ingredients
1 tablespoon dark sesame oil
3 cups (1-inch) slices green onions
2 tablespoons minced peeled fresh ginger
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
3 1/2 tablespoons lower-sodium soy sauce
1/2 teaspoon sambal oelek (ground fresh chile paste) or hot sauce
2 cups chopped fresh cilantro
3 cups hot cooked brown rice
Preparation
1. Heat a wok or large skillet over high heat; add oil to pan, swirling to coat. Add onions, ginger, and garlic to pan; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Stir in soy sauce and chile paste; stir-fry 1 minute or until shrimp are done. Remove pan from heat; add cilantro, stirring constantly until cilantro wilts. Serve over rice.
Nutritional Information
Calories: 356
Fat: 6.9g (sat 1.2g,mono 2.3g,poly 2.8g)
Protein: 29g
Carbohydrate:44.3g
Fiber: 5.1g
Cholesterol: 172mg
Iron: 5.1mg
Sodium: 653mg
Calcium: 143mg
Victoria Abbott Riccardi, Cooking Light, AUGUST 2010
These refreshing salad rolls have wonderful textural appeal from crunchy sprouts, lettuce, and carrot and lightly chewy rice paper. Mint and cilantro give the vegetable mixture bright taste. For a milder dipping sauce, seed the Thai chile pepper. Allow the sauce to stand for about 30 minutes before serving so the flavors can meld.
Yield: 8 servings (serving size: 1 roll and about 2 teaspoons sauce)
Ingredients
ROLLS:
8 (8-inch) round sheets rice paper
2 cups thinly sliced Bibb lettuce leaves (about 4 large)
2 cups cooked bean threads (cellophane noodles)
1 cup fresh bean sprouts
1 cup shredded carrot (about 1 large)
1/2 cup coarsely chopped fresh mint
1/2 cup fresh cilantro leaves
1/4 cup thinly sliced green onions
SAUCE:
1 tablespoon sugar
3 tablespoons fresh lime juice (about 1 lime)
3 tablespoons water
2 tablespoons fish sauce
1 garlic clove, minced
1 Thai chile, thinly sliced
Preparation
1. To prepare rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish, and let stand for 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1/2-inch border. Top with 1/4 cup bean threads, 2 tablespoons sprouts, 2 tablespoons carrot, 1 tablespoon mint, 1 tablespoon cilantro leaves, and 1 1/2 teaspoons green onions. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining roll ingredients.
2. To prepare sauce, combine sugar and the remaining ingredients in a small bowl, stirring with a whisk until sugar dissolves. Serve sauce with rolls.
Nutritional Information
Calories: 83
Fat: 0.3g (sat 0.0g,mono 0.0g,poly 0.1g)
Protein: 2.3g
Carbohydrate: 18.5g
Fiber: 1.1g
Cholesterol: 0.0mg
Iron: 0.7mg
Sodium: 371mg
Calcium: 22mg
Victoria Abbott Riccardi, Cooking Light, AUGUST 2010
Share story
0 comments: