Kung Pao Shrimp and Spinach Salad
Notes: This salad was inspired by one created by Catherine Allswang at Le Sept Quinze in Paris. Its flavor echoes the popular Chinese dish kung pao shrimp.
Yield: Makes 4 servings
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Amount per serving
- Calories: 302
- Calories from fat: 45%
- Protein: 28g
- Fat: 15g
- Saturated fat: 2.2g
- Carbohydrate: 16g
- Fiber: 5.7g
- Sodium: 821mg
- Cholesterol: 173mg
- 1 pound peeled, deveined shrimp (31 to 40 per lb.)
- 1 tablespoon peanut or salad oil
- 1/3 cup unsalted roasted peanuts
- 1/2 teaspoon hot chili flakes
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Asian (toasted) sesame oil
- 2 teaspoons sugar
- 2 1/2 quarts baby spinach leaves (10 oz.), rinsed and crisped
- 1/2 cup shredded carrot
- 1. Rinse and drain shrimp. Set a 10- to 12-inch nonstick frying pan over high heat; when hot, add 1 teaspoon peanut oil and the shrimp. Stir until shrimp are barely opaque but still moist-looking in center of thickest part (cut to test), 2 to 4 minutes. Pour into a large bowl.
- 2. Return pan to heat; when hot, add remaining 2 teaspoons peanut oil and the peanuts. Stir until peanuts are lightly browned, 1 to 2 minutes. Stir in chili flakes and remove from heat. Add vinegar, soy sauce, sesame oil, and sugar, and stir until sugar is dissolved. Pour over shrimp.
- 3. Add spinach and carrot to shrimp and mix gently. Mound salad equally on plates.
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