Free Recipe Thai Shrimp-And-Pasta Salad
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Thai Shrimp-And-Pasta Salad Recipe
2 oz Uncooked linguine
1/2 c Shredded carrot
8 oz Medium shrimp, cooked and
-peeled
1 c Thinly sliced Boston lettuce
-leaves
1/4 c Fresh cilantro leaves
2 tb Chopped unsalted,
-dry-roasted peanuts
1/4 c Fresh lime juice
2 tb Fish sauce
2 tb Chopped fresh cilantro
1 tb Chopped green onions
2-1/2 ts Sugar
2 ts Vegetable oil
1 ts Grated peeled fresh ginger
2 Garlic cloves, minced
Thai Shrimp-And-Pasta Salad Preparation
Store the shrimp-pasta mixture and vinaigrette separately in the refrigerator; toss just before serving. Fish sauce is a salty condiment that accounts for the high sodium content of this salad. It comes bottled and is sometimes labeled nam pla in Asian markets or your supermarket”s ethnic-food section. 1. Cook pasta in boiling water 9-1/2 minutes. Add carrot; cook an additional 30 seconds. Drain, and cool. Combine pasta mixture, shrimp, lettuce, cilantro leaves, and peanuts in a large bowl; toss well. 2. Combine lime juice and remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over pasta mixture, tossing gently to coat. Yield: 2 servings (serving size: 2 cups). CALORIES 367 (28% from fat); FAT 10.6g (sat 2g, mono 3.8g, poly 4.8g); PROTEIN 26.2g; CARB 37.4g; FIBER 3.2g; CHOL 166mg; IRON 4.9mg; SODIUM 1,512mg; CALC 80mg Reprinted from Cooking Light Magazine website: *DCvcaP/cl/food/focus/latest.html Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Mar 24, 1998
Cooking Temperature:
Recipe Serves: 2
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