Name:

HF Thai Shrimp with Candied Peanuts

Description

Over Sesame Cabbage & Arugula Salad

Serves 2 or 4

Prep time 5 minutes

Cook time 25 minutes

Ingredients
6 oz Carrots (12 oz Carrots for 4 servings)
1 Persian Cucumber (2 for 4)
1 Lime
2 Cloves Garlic (4 Cloves for 4)
4 oz Shredded Red Cabbage (8 oz for 4)
2 oz Arugula (4 oz for 4)
1.5 oz Sesame Dressing (3 oz for 4)
1 oz Peanuts (2 oz for 4)
10 oz Shrimp (20 oz for 4)
1 oz Sweet Thai Chili Sauce (2 oz for 4)

Instructions
1. Prep
Wash and dry produce
Trim and peel carrots, then grate on the largest holes of a boz grater; transfer to a large bowl. Trim and halve cuumber lengthwise; thinly slice crosswise into half moons. Zest and quater lime. Peel and mince or grate galrlic.
2. Candy Peanuts
Heat a large pan over medium high heat. Add peanuts, 2 tsp sugar (4 tsp for 4 servings), and 2 TBSP water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes.
Turn off heat; transfer to a small bowl and wipe out pan.
3. Make Salad
To bow wil grated carrots, add cucumber, cabbage, arugula, sesame dressing, and juice from tow lime wedges (all four wedges for 4). Toss to combine and season with salt and pepper.
4. Cook Shrimp
Rinse Shrip under cold water, then pat dry with paper towels.
Melt 1 TBSP butter (2 TBSP for 4) in pan used for peanuts over medium high heat. Once pan is hot add shrip and garlic. Cook, stirring occasionally, until shrip is opaque and cooked through, 3-4 minutes. Season with salt and pepper.
5. Add Sauce
Turn off heat under pan with shrimp. Stir in chili sauce and half the lime zest until evenly coated.
6. Serve
Divide sesame cabbage and arugula salad between plates and top with thai shrimp. Garnish with candied peanuts and remaning lime zest. Serve with any remainig lime wedges on the side.

Length

30

Calories

480

Servings

2

Date Created

Created By

Jade Smidt

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