Why I chose this recipe:
When my husband and I were traveling in Walla Walla, Washington, tasting many fabulous cabernet sauvignon wines, we stumbled upon this fantastic lunch spot, Graze. I had their amazing salad with a lemongrass dressing. I knew when we returned home I would have to incorporate lemongrass into my recipes more often. My Lemongrass Shrimp recipe is my creation from their inspiration. While these shrimp can stand on their own as an appetizer or be served with my Cilantro Ginger Rice as another dinner idea, this Asian Cole Slaw accompaniment makes for a full-flavored, but light and healthy entree.
So run to the store and grab these ingredients for a delicious, but light meal and .
PS. If you ever find yourself in the state of Washington, make an effort to go to Walla Walla and explore an amazing wine region. I am happy to share vineyard recommendations for tastings.
Lemongrass Shrimp Ingredients
16 jumbo shrimp, peeled, deveined
3 Tbsp lemongrass paste
¼ cup extra virgin olive oil
1 large garlic clove, minced
1 inch piece of ginger, peeled and minced
¼ tsp kosher salt
1/8 tsp black pepper
1/8 tsp red pepper flakes
Asian Dressing Ingredients
Juice of one large lime
4 Tbsp lite soy sauce
8 Tbsp extra virgin olive oil
3 Tbsp sesame oil
½ cup brown sugar
2 tsp Dijon mustard
3 Tbsp ginger, peeled and minced
1 clove garlic, minced
½ jalapeno, seeded and minced
Cole Slaw Ingredients
½ head purple cabbage, sliced very thinly
½ head of napa cabbage, sliced very thinly
½ cup carrots, cut into thin rounds
2 cups kale, chopped
1 sweet red pepper, cored and sliced very thinly
3 scallions, sliced in rounds
1 English cucumber, seeded, cut in half lengthwise and sliced into half moons
2/3 cup edamame, shelled
1 cup cilantro, chopped
1 Tbsp sesame seeds
1 Tbsp black sesame seeds
Directions
In medium bowl, combine all shrimp ingredients.
Stir to evenly distribute ingredients over shrimp and set aside.
Cover bowl with plastic wrap and refrigerate for a least 30 minutes.
In large mason jar, combine all Asian Dressing Ingredients.
Screw on jar top and shake vigorously for 30 seconds. Refrigerate until ready to use.
In large serving bowl, combine all Cole Slaw Ingredients except the sesame seeds.
Toss ingredients until combine.
Cover with plastic wrap and refrigerate until ready to serve.
To cook shrimp, spray large sauté pan with cooking spray and heat on high.
When sauté pan is almost smoking, add shrimp.
Cook shrimp for two minutes, then turn over and cook on second side.
Saute shrimp for 2-3 more minutes.
Remove from pan and place on plate while you assemble salad.
Mix Asian Dressing with Cole Slaw mixture.
Toss to coat.
Place shrimp on top of salad.
Sprinkle with white and black sesame and serve immediately.
This is the best shrimp we have ever had! We have made for a big family party and also a small gathering- I have had trouble finding the paste- found at shaws in VT so I bought a tube and will need to make this weekend!