Food Network: Warm Pea Shoot and Rock Shrimp Salad with Hoisin Dressing and Crispy Wontons

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Warm Pea Shoot and Rock Shrimp Salad with Hoisin Dressing and Crispy Wontons
Recipe Courtesy of Emeril Lagasse

Ingredients
4 tablespoons olive oil
1/2 cup minced onions
2 tablespoons small diced red bell peppers
2 tablespoons small diced yellow bell peppers
Salt
Freshly ground black pepper
1 pound rock shrimp, peeled and deveined
1 tablespoon chiffonade of cilantro
4 ounces pea shoots
Drizzle of sesame oil
Splash of rice wine vinegar

Drizzle of hoisin
2 ounces chopped roasted peanuts
2 heads of radicchio, halved, cored and grilled
4 wonton wrappers, cut into thin strips
1 tablespoons finely chopped fresh parsley leaves

Directions
In a large saute pan, heat 1 tablespoon of oil. When
the oil is hot, add the onions and peppers. Season with salt and pepper. Saute for
1 minute. Season the shrimp with salt and pepper. Add the shrimp to the vegetable
mixture. Saute for 3 to 4 minutes, or until the shrimp turn pink and the tails
curl. Stir in the cilantro and pea shoots. Saute for 1 minute. Add the sesame oil,
vinegar and hoisin. Continue to saute for 1 minute. Remove from the heat and stir
in the peanuts. Thinly slice the grilled radicchio. In a mixing bowl, toss the

radicchio with sesame oil, salt and pepper. In another saute pan, add the
remaining oil. When the oil is hot, add the wontons and quickly pan-fry the
wontons until golden, stirring constantly. Remove from the pan, and drain on paper
towels. Season the wontons with salt. Mound the lettuce in the center of each
plate. Spoon the warm salad over greens. Garnish with the crispy wontons and
parsley.