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Easy-going shrimp salads.

Tiny, pink, and ready-to-eat shrimp, sold shelled and cooked, are easy to use. Conveniently, they are also one of the most widely available shellfish, and usually a good buy. Shrimp harvests tend to come in cycles; currently, they're particularly bountiful.

Tiny shrimp are the basis for three quick-to-prepare main-dish salads. To refresh the shrimp's delicate flavor, give them a quick rinse just before using.
Pickled Ginger Shrimp Salad
 1 to 1 1/4 pounds shelled cooked tiny
 3 tablespoons seasoned rice vinegar
 or 3 tablespoons rice vinegar or
 white wine vinegar with 1 teaspoon
 2 tablespoons slivered pickled ginger
 1 tablespoon salad oil
 1/2 teaspoon Oriental sesame oil
 About 8 cups rinsed and crisped
 leaves of butter lettuce, red- or green-leaf
 lettuce, mizuna, or curly chicory
 (1 kind or a combination)
 Wasabi cones (directions follow)

Place shrimp in a colander and rinse with cool water; drain well. In a bowl, mix shrimp with vinegar, ginger, salad oil, and sesame oil.

Arrange leaves on each of 4 dinner plates. Mound shrimp and dressing onto leaves. Place a wasabi cone on each plate, adding it to taste with bites of salad. Makes 4 servings.

Per serving. 163 cal.; 24 g protein, 5.3 g fat; 3.3 g carbo.; 256 mg sodium, 221 mg chol.

Wasabi cones. Stir 2 tablespoons wasabi powder (Japanese hot horseradish powder) with I tablespoon water until smooth. Divide into 4 equal portions. Pinch each into a small cone. If made ahead, cover and chill up until next day.
Shrimp and Asparagus with
Mustard Yogurt Cream
 1 pound thick asparagus spears
 1 to 1 1/4 pounds shelled cooked tiny
 2 lemons, cut in half
 Mustard yogurt cream (recipe

Snap tough ends from asparagus and discard. Peel the stalks with a vegetable peeler, if desired. In a 10- to 12-inch frying pan over high heat, bring about I inch water to a boil. Add asparagus and cook until bright green and just tender when pierced, about 5 minutes. Drain and immediately immerse spears in ice water until cool. Drain well; if made ahead, cover and chill up until next day.

Place shrimp in a colander and rinse with cool water; drain well.

Lay asparagus equally on each of 4 dinner plates; mound shrimp over asparagus. Set a lemon half on each plate to add juice to taste, and offer mustard yogurt cream. Makes 4 servings.

Per serving: 126 cal.; 26 g protein; 1.4 g fat, 2.2 g carbo.; 255 mg sodium; 227 mg chol

Mustard yogurt cream. In a 1 1/2- to 2-quart pan, stir together to mix well 1 large egg yolk, 1/4 cup Dijon mustard, 2 tablespoons white wine vinegar, and 1 tablespoon each butter or margarine, sugar, and mustard seed.

Stir over low heat until mixture is thick enough to coat a metal spoon in a smooth, velvety layer. Set the pan in ice water; stir often until sauce is cool. Stir in 1 carton (6 oz.) unflavored yogurt. If made ahead, cover and chill up until next day. Makes I cup.

Per tablespoon. 28 cat; 0. 9 g protein; 1.6 g fat; 2.3 g carbo.; 128 mg sodium; 16 mg chol
 Confetti Vegetables with Shrimp
 1 to 1 1/4 pounds shelled cooked tiny
 1 tablespoon salad oil
 1/4 cup white wine vinegar
 2 teaspoons Worcestershire
 1 cup 1/4 -inch-dice carrot
 1 cup 1/4-inch-dice red bell pepper
 1 1/2 cups 1/4-inch-dice European
 1/2 cup finely chopped green onion,
 including tops
 2 cups rinsed and crisped watercress
 Salt and pepper

In a colander, rinse shrimp with cool water; drain well. Cover and chill.

To a 10- to 12-inch frying pan over medium-high heat, add oil, vinegar, Worcestershire, carrot, and bell pepper. Stir often until bell pepper is tender to bite, about 5 minutes. Remove from heat and stir in cucumber and onion.

Make a wreath of watercress around edge of each of 4 dinner plates. Mound shrimp equally in the middle of each wreath. Spoon vegetables and liquid equally around and over shrimp. Add salt and pepper to taste. Makes 4 servings.

Per serving: 207 cal.; 25 g protein; 8.3 g fat, 7.3 g carbo.; 305 mg sodium; 227 mg chol
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Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:The Good Foods of Summer: A Special Section; recipes
Date:Jul 1, 1990
Previous Article:Triumphs for junior cooks.
Next Article:Let the produce stand inspire you; it's a bountiful, buy-and-serve party.

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