Healthy Recipes

This month we have 2 summer, seafood recipes. Shrimp and Avocado in a Tamarind Sauce and Asian Cobb Salad, great for a light dinner on the deck.

Shrimp and Avocado in a Tamarind Sauce

Makes 4 servings
Preparation Time: 40 minutes

1/4 C olive oil
1 large shallot, thinly sliced and separated into rings
1/4 C tamarind pulp (from a pliable block)
2 tbsp raw sugar
1 tbsp soy sauce
1 tbsp Asian fish sauce (available from grocer)
3 tbsp fresh lime juice
2 ripe avocados
1 tbsp fresh ginger, minced
1 clove garlic, minced
2 fresh Thai chilies
1/4 tsp sea salt
2 lbs medium cooked shrimp
1/4 C roasted nuts of choice
5 cups cooked rice of choice

Heat oil in a 1-quart saucepan at 350 degrees F until hot. Fry shallot rings and stir until golden brown (about 2 minutes). Transfer shallot rings to paper towel to drain. (Save oil for later.)

Soak tamarind pulp in a small bowl of boiling water until softened (about 5 minutes). Force pulp through a sieve into a bowl, discarding solids.

Add sugar, soy sauce, fish sauce, and 1 1/2 tbsp lime juice, and stir until sugar is dissolved.

Cut, pit, and peel avocados. Cut into 1 1/2 inch chunks, and toss in a bowl with remaining 1 1/2 tbsp lime juice.

Transfer saved oil into a 12-inch skillet and heat on medium-high until hot but not smoking. Saute ginger, garlic, chilies, and salt. Stir until fragrant (about 30 seconds).

Add shrimp and saute turning over once (about 2 minutes).

Stir in tamarind mixture and simmer until shrimp are cooked through.

Spoon shrimp and avocado over rice, then sprinkle with nuts and fried shallot.



Asian Cobb Salad

Serves 4 to 6
Preparation time: 30 minutes

I-head deep leafy lettuce, rinsed, dried and finely chopped
1 small bunch cilantro, rinsed and dried
1/2 bunch watercress, rinsed, dried, and finely chopped
6 slices bacon, finely chopped
3 ripe avocados
2 lbs cooked shrimp (scallops would work well, also)
1 tomato, seeded and finely chopped
1 large hard-boiled egg (separate yolk and white, chopped)
1 tbsp fresh chives, chopped
1/3 C red wine vinegar
1/3 C rice wine vinegar
2 tbsp Dijon-style mustard
1 1/2 C extra virgin olive oil
1 C blue cheese crumbles

In a large salad bowl, toss together lettuce, cilantro, and watercress.

In a skillet, cook bacon until crisp. Transfer bacon to paper towel to drain.

Halve, pit, and peel avocados and cut into 1/2-inch pieces.

Arrange shrimp, bacon, tomato, and avocado pieces decoratively over the greens, and garnish with chopped egg and chives.

In a small bowl, whisk together the vinegars and mustard; add salt and pepper to taste. Add oil slowly, and whisk until thoroughly blended. Stir in blue cheese.

Pour dressing over salad and toss well.


- From The Hullistic Network Readers

Posted July 2010 | Permanent Link

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