Chilled Maine shrimp Vietnamese-style

Recipe Information

Ingredients

• 12 ounces (about 1 1/2 cups) cold Maine shrimp or other small shrimp, cooked and peeled

• 1/2 small head of Chinese or napa cabbage

• 20 sprigs fresh cilantro, divided

• 1 small head of Boston lettuce

• 1/3 cup rice vinegar

• 3 tablespoons peanut oil

• 2 tablespoons fish sauce

• 2 tablespoons Asian chili sauce

• 1 tablespoon sugar

• 1 teaspoon fresh ginger, finely chopped

• 1 small carrot, peeled and shredded

• 1/2 cup roasted unsalted peanuts, coarsely chopped, divided

Directions

• Pick over the shrimp, discarding any pieces of shell. Cover and keep chilled until ready to toss the salad.

• Slice the cabbage into a chiffonade (very thin strips), about 1 to 2 inches long, to get 5-6 cups. Slice 12 cilantro sprigs (stems and leaves) very thin; reserve the remaining sprigs for garnish. Separate and wash the lettuce leaves. Keep everything chilled until ready to toss the salad.

• Mix the vinegar, peanut oil, fish sauce, chile sauce, sugar, and ginger in a small bowl. Keep at room temperature for up to 2 hours, or cover and refrigerate if making ahead. Let the cold dressing come to room temperature before tossing with the salad.

• Just before serving, toss the reserved shrimp, cabbage, sliced cilantro, carrot, and 6 tablespoons of chopped peanuts with the dressing in a large bowl. Arrange the reserved lettuce leaves on a serving platter or in a large, shallow serving bowl. Mound the salad on the lettuce and garnish with the remaining 2 tablespoons peanuts and 8 cilantro sprigs.

Nutrition (per serving)

• Calories: 234 cal

• Total fat: 14g

• Saturated fat: 2g

• Cholesterol: 115mg

• Sodium: 635mg

• Potassium: 342mg

• Carbohydrate: 10g

• Fiber: 2g

• Protein: 19g