Thaï shrimp salad with coconut and ginger (low-calorie)

 

     This recipe is a good introduction to some of the flavor combinations found in Thaï cuisine : coconut, ginger, lime and hot pepper. Sea scallops or slivered chicken meat can be substituted for the shrimp.

Makes 4 servings

• 1 tablespoon olive oil
• 1 pound medium-size raw shrimp (30 to 35 per pound), peeled and deveined
• 1 clove garlic, chopped
• 2 teaspoons grated, pared fresh ginger
• 1 jalapeno pepper, seeded and chopped
• ¾ cup coconut milk
• 1 teaspoon grated lime rind
• Pinch of salt
• 1 red apple, cored and cubed
• Red lettuce leaves
• 1 sweet red pepper, cored, seeded and cut into squares
• 3 green onions, sliced
• 3 stalks celery, diagonally sliced
• 1 teaspoon lime juice
• ½ cup roasted peanut

1. Heat oil in skillet over medium heat.
2. Add shrimp, cook, covered, 4 to 5 minutes or until opaque, turning halfway through cooking ; remove shrimp with slotted spoon to bowl.
3. Add garlic, ginger and jalapeno to skillet ; cook 1 minute, stirring.
4. Stir in coconut milk, lime rind and salt ; pour over shrimp.
5. Stir in apple ; cover and refrigerate at least 3 hours.Arrange lettuce leaves on serving platter ; arrange red pepper, green onion and celery on top.
6. Spoon shrimp and apples with slotted spoon onto platter ; stir in lime juice into coconut milk mixture and pass separately.
7. Garnish salad with peanuts, if you wish.

BON APPÉTIT