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Warm Shrimp Salad with Cucumbers and Wasabi Vinaigrette - See more at: http://www.contessa.com/2009/02/17/warm-shrimp-salad-with-cucumbers-and-wasabi-vinaigrette

Provided by Chef Ming Tsai, Blue Ginger


4 servings



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Ingredients:



  • 1 pound Uncooked small, peeled and deveined Shrimp




  • 1 large English cucumber, washed and thinly sliced




  • 1 1/2 cups grape tomatoes, cut into halves




Wasabi Vinaigrette:



  • 1 tablespoon sugar




  • 1 tablespoon soy sauce, naturally brewed




  • 6 scallions, thinly sliced (reserve 1 tablespoon of thinly sliced greens for garnish)




  • 1/2 cup canola oil




  • 1 tablespoon wasabi powder (bloom mixture by mixing with warm water and setting for 2 minutes)




  • juice of 1 lemon




  • kosher salt and freshly ground pepper to taste




Steps:



  • Bloom wasabi by mixing wasabi powder with enough warm water to form a thick paste.




  • Allow mixture to bloom for 2 minutes and set aside.




  • In a large mixing bowl, combine sugar, soy sauce and lemon juice.




  • Mix until sugar has completely dissolved and add wasabi mixture.




  • Whisk until smooth.




  • Continue whisking mixture and gently stir in canola oil.




  • Add scallions (reserve 1 tablespoon) and desired amount of salt and pepper.




  • On a serving plate, arrange cucumbers \”carpaccio style\” and season with desired amount of salt and pepper and set aside.




  • In a large skillet or wok lightly coated with oil, saute 1 tablespoon of scallions and shrimp over medium to high heat for 2 minutes or until shrimp turns pink.




  • Add grape tomatoes and wasabi vinaigrette (reserve 2 tablespoons) and toss.




  • Spoon shrimp mixture onto the center of the cucumber plate and drizzle with remaining vinaigrette.




  • Garnish with scallion greens and serve.