Stir-Fried Shrimp Salad with Tomato-Ginger Sauce and Chinois vinaigrette by Wolfgang Puck

This meal was so delicious. It’s from Wolfgang Puck in his self titled book “…Makes It Healthy” that I checked out from the library. It’s fresh and the flavors really pop!


In spite of the many steps and prep work, it actually comes together pretty quickly and is well worth the effort. Oh, in the picture there are scallops too. I wanted to try it but they didn’t work as well as the shrimp. I also added caramelized onions from the same book, per the recipe recommendation. I’ll add the recipe for that later.

Tomato-Ginger Sauce:
1 pound Italian plum tomatoes, cored and cut into chunks
2 jalapenos, halved, stemmed, seeded and deveined
2 garlic cloves
1 teaspoon tomato paste
2 teaspoon minced fresh ginger
1/2 bunch finely chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1 tablespoon honey
Kosher salt
Freshly ground black pepper

Choinois Vinaigrette:
2 tablespoons rice wine vinegar
1 tablespoon peanut oil
1 tablespoon low-sodium soy sauce
1 tablespoon fresh lemon juice
1 teaspoon toasted Asian-style sesame oil
Kosher salt
Freshly ground black pepper

Stir-Fried Shrimp Salad:
4 large radicchio leaves
1 head Belgian endive, leaves separated
3 cups baby spinach
1 large carrot, cut into thin julienne strips
1 red or yellow bell pepper, halved, stemmed, deeded, deveined and cut into thin julienne strips
1-1/2 pounds extra-large shrimp (16 – 20 per pound), peeled and deveined
Kosher salt
Freshly ground black pepper
1 tablespoon peanut oil

To Assemble:
1 small scallion, dark green parts only, cut diagonally into very thin slices

Prepare the Tomato-Ginger Sauce: In a blender or a food processor fitted with a stainless-steel blade, combine the tomatoes, jalapenos, garlic, ginger and tomato paste. Pulse until coarsely chopped, then process until pureed. Pour the puree through a fine-mesh strainer set over a bowl, pressing it through with a rubber spatula; discard the solids left in the strainer. Stir the cilantro, lime juice and honey into the sauce. Season to taste with sald and pepper. Set aside.

Prepare the Chinois Vinaigrette: In a small bowl, combine the rice vinegar, peanut oil, soy sauce, lemon juice and sesame oil and whisk thoroughly. Season to taste with salt and pepper.

Prepare the Stir_Fried Shrimp Salad: Place a radicchio leaf and an endive leaf on one side of each serving plate. In a salad bowl, combine the spinach, carrot and bell pepper, add the vinaigrette and toss throughly. Mound the salad on top of the radicchio and endive. Set aside.

Season the shrimp lightly with salt and pepper. In a large nonstick skillet or wok, heat the peanut oil over high heat. Working in batches,if necessary to avoid crowding the pan, stir-fry the shrimp just until they are uniformly pink, about 3 minutes.

Assemble the dish: Spoon some Tomato-ginger sauce next to the salad on each plate, reserving a few spoonfuls. Arrange the shrimp on top of the sauce, drizzle with the remaining sauce and garnish with scallions. Serve immediately.

Nutritional facts per serving: Calories: 189; Calories from Fat: 59; Total Fat: 6.63g; Saturated Fat: 1.24g; Monounsaturated Fat: 2.89g; Polyunsaturated Fat: 2.49g; Cholesterol: 71mg; Sodium: 523mg; Total Carbohydrate: 21.74g; dietary Fiber: 7.73g; Sugars: 10.76g; Protein:12.27g

Original post September 3, 2014


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