Divide the salad among serving plates, then drizzle with the remaining dressing. Squeeze and pour excess juice from the membrane into a separate bowl and reserve 2 tablespoons on the juice for the dressing (drink the rest!).Īdd the shrimp, sprouts, avocado, basil, cilantro, 3 tablespoons of the dressing, and a generous pinch of salt to the grapefruit segment gently toss to combine. Cut the grapefruit segments into bite-sized pieces and place in a larger mixing bowl. Cut in between the membranes to release the grapefruit sections into a large bowl. Using a sharp knife, cut away the skin and bitter white pith from the grapefruit. ![]() Let stand 1 to 2 minutes, then drain and pat dry. Using a slotted spoon, transfer the shrimp to the ice water. Add the shrimp and cook until opaque and bright pink, 2 to 3 minutes. Bring to a boil, then reduce to a simmer. Place the lemongrass stalk in a large saucepan and add the ginger coins, 1 teaspoon salt, and 5 cups water. Bruise the remaining stalk with the back of the chef’s knife.įill a large bowl with ice water. Support Weeknight Kitchen today !ġ lemongrass stalk, tough outer leaves removedĢ (1/8-inch-thick) coins unpeeled fresh gingerġ pound large shrimp, peeled and deveinedġ 1/2 cups mung bean sprouts (see Kitchen Wisdom)ġ/4 cup torn fresh basil, plus more for servingġ/4 cup coarsely chopped cilantro leaves, plus more for servingġ/4 cup dry roasted salted peanuts, roughly choppedġ small Thai chili, seeded and thinly sliced or 1/2 small jalapeño, seeded and finely choppedįinely chop 1 teaspoon lemongrass from the thick end of the stalk and set aside for the dressing. Your donations help bring you this recipe… and the story and techniques behind it. LISTEN: Gail Simmons and Melissa Clark prepare this dish in Weeknight Kitchen with Melissa Clark podcast. Crunchy bean sprouts add terrific texture. ![]() The combination of poached shrimp, tart grapefruit, spicy chilies, and fresh mint is bright and clean. In addition to local curries and rice dishes, the chef taught us this citrusy, simple salad, which has since become a staple at home. On our travels in Bali, Jeremy and I stayed at a little resort that offered great cooking classes.
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