Thai-Style Tomato and Shrimp Salad

Thai-Style Tomato and Shrimp Salad
Photo by Rita Maas

Ingredients

  • ¼ cup red bell pepper
  • 3 scallions
  • ½ teaspoon salt
  • ½ cup fresh Thai lemon basil leaves
  • ½ cup fresh cilantro leaves
  • 2 pounds beefsteak tomatoes
  • 3 small fresh lemongrass stalks
  • + 8 more ingredients
    • 2 tablespoons fresh lime juice
    • 2 limes
    • 4 teaspoons Asian fish sauce
    • ½ cup fresh Thai anise basil leaves
    • ¾ pound cucumbers
    • 2 3-inch fresh green chiles such as Thai or serrano
    • 1 tablespoon sugar
    • 1 pound large shrimp in shell (21 to 25 per lb), peeled

Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool. Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup. ...

View full recipe at Epicurious

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