Shrimp in a Salad Sauce
Makes about 6½ cups
We've jazzed up this shrimp and tomato dish with the addition of fresh ginger and sprouts. We used alfalfa sprouts, but you can use any variety of bean sprouts, radish sprouts, or whatever kind is available when you shop.
2 tablespoons Chef Paul Prudhomme's Seafood Magic® OR
1 teaspoon dry mustard
2 tablespoons olive oil
2 cups chopped onions
4 ounces tasso or your favorite smoked ham, cut into julienne strips
1 cup chopped sprouts, in all
3 (14½ ounce) cans diced tomatoes
2 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger
3 tablespoons finely diced fresh jalapeno peppers
1 pound peeled shrimp
½ cup packed chopped fresh cilantro
how to prepare
Combine the first 2 ingredients in a small bowl to make the seasoning mix.
Heat the oil in a 5-quart pot over high heat just until it begins to smoke, about 3 to 4 minutes. Add the onions, tasso or ham, ½ cup of the sprouts, and the seasoning mix. Cook, stirring frequently, for 10 minutes, then stir in the tomatoes, garlic, ginger, and jalapeño peppers. Continue to cook, stirring occasionally, for 10 minutes, then add the shrimp, the remaining sprouts, and the cilantro. Bring to a boil and cook just until the shrimp are plump and opaque, about 3 to 5 minutes. Serve immediately.
Copyright© 1995 by Paul Prudhomme