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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
 shrimp
 3 tablespoons seasoned rice vinegar
 or 3 tablespoons rice vinegar or
 white wine vinegar with 1 teaspoon
 sugar)
 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
 shrimp
 2 lemons, cut in half
 Mustard yogurt cream (recipe
 follows)


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
 shrimp
 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
 cucumber
 1/2 cup finely chopped green onion,
 including tops
 2 cups rinsed and crisped watercress
 sprigs
 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
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:The Good Foods of Summer: A Special Section; recipes
Publication:Sunset
Date:Jul 1, 1990
Words:718
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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