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Thai Shrimp Salad

4-9-12%20shrimp.JPG

Our Flavors recipe this week is shrimp. For those of you who know me, you know that my husband and I have a boat, which we take out of Whittier in Prince William Sound. We are very fortunate that one of the things we are able to do is set out shrimp pots. Once you find good spots, we get an abundance of shrimp. Large, sweet spot shrimp. We eat it boiled, in stir fries and curries, in soups and stews, lots of different ways. Today I decided to make a Thai Shrimp Salad. I started off by making some quick pickled carrots, cucumbers, & onions. I needed to use the cucumbers before they went bad, and this was a great way to fix them.

Here's what I did for the pickled vegetables: Thinly slice the cucumbers and place in a bowl. Peel the carrots and cut into sticks and add those to the bowl. Peel an onion, cut it in half, and thinly slice it. You can use as little or as many vegetables as you would like. Then cover the vegetables with seasoned rice wine vinegar and place in refrigerator. Let them soak until they're as stong as you would like, then drain. I soaked mine a couple of hours.

Thai Shrimp Salad 4 Servings
Dressing:
2 tablespoons peanut butter
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce (I use low sodium)
1-2 teaspoons chili sauce
Pinch of sugar

Salad:
1 pkg (2 oz) bean thread noodles
1 lb shrimp
1 cup sliced red pepper
6 cups lettuce, shredded
1 cups cabbage, shredded
As many pickled vegetables as you would like
Cilantro if desired

1. Make the dressing by whisking all of the dressing ingredients together.
2. Boil the shrimp in water until done, just a few minutes (they will float when done). Cool and peel.
3. Cook the bean thread noodles according to package directions and drain. I then took kitchen scizzors to mine and cut them into smaller pieces to make them easier to eat.
4. Place noodles, shrimp, red peppers, lettuce, cabbage, and pickled vegetables in large bowl. Pour dressing over and toss to coat. If desired, top wtih chopped peanuts and chopped cilantro.

4 Servings
Per Serving"
297 calories
9.1 g fat
25.1 g carb
3.9 g fiber
7.2 g sugar
28.1 g protein

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