Thai-Style Tomato and Shrimp Salad
If you can't find Thai anise basil and Thai lemon basil, you can substitute Italian basil and lemon balm (the latter is available at farmers[ markets and specialty produce stores). Lemongrass stalks are available at Asian markets and some supermarkets.]
- 1 pound large shrimp in shell (21 to 25 per pound), peeled
- 2 limes
- 3 small fresh lemongrass stalks, 1 or 2 outer leaves discarded
- 2 tablespoons fresh lime juice
- 1/4 cup finely chopped red bell pepper
- 3 scallions, sliced crosswise 1/4-inch thick
- 2 (3-inch) fresh green chiles such as Thai or serrano, minced (including seeds)
- 3 to 4 teaspoons Asian fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 pounds beefsteak tomatoes, cut into 1-inch wedges
- 3/4 pounds cucumbers, peeled and cut into 1-inch pieces
- 1/2 cup loosely packed fresh Thai anise basil leaves
- 1/2 cup loosely packed fresh Thai lemon basil leaves
- 1/2 cup loosely packed fresh cilantro leaves
Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool.
Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup. Mince enough lemongrass from bottom 6 inches of stalks to measure 2 tablespoons total.
Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce (to taste), sugar, and salt until sugar is dissolved. Toss shrimp, tomatoes, and cucumbers with dressing and top with herbs.
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