Indonesian-Style Spinach Salad with Shrimp

Posted Mon, 08/31/2009 - 1:26am

Summary

Yield
SourceThe Mix, March–April 2005
Prep Time30 minutes
TopicsSeafood

Description

This Indonesian-style salad is easy on the cook, and a great way to enjoy locally grown greens. Have everything prepped, measured, and toasted before cooking the shrimp.

Ingredients

  • 4 oz baby spinach, water spinach, or asian salad mix
  • 1⁄2 large cucumber, peeled and sliced thin
  • 16 large shrimp, peeled and deveined
  • 1 c coconut milk
  • 2 clv garlic, chopped
  • 2 large shallots, thinly sliced
  • 1⁄2 t red pepper flakes (or to taste)
  • 2 T brown sugar
  • 2 T fish sauce
  • 3 T lime juice
  • 1 T smooth peanut butter
  • 1⁄4 c roasted peanuts or macadamias, finely chopped

Instructions

Build a salad of spinach and cucumbers on four platters or in individual shallow bowls. In a small sauté pan, heat the coconut milk. Cook the shrimp, with a pinch of salt, in coconut milk just until pink and cooked through. Remove to a plate to cool.

To the coconut milk, add the garlic, shallots, and red pepper flakes. Over medium heat, cook the garlic and shallots until softened. Remove from heat and scrape the contents of the pan into a small bowl. Whisk in the sugar, fish sauce, lime juice, and peanut butter. Pour the coconut milk dressing over the salad; top with cooked shrimp and chopped nuts. Serves four.