Swap up this quick seafood classic for a new twist on a shrimp dinner.
3 qt. water
1 1/2 cups chopped fresh lemongrass (from about 5 stalks)
5 fresh bay leaves
3 garlic cloves, crushed
2 tablespoons kosher salt
1 pound peeled and deveined raw medium shrimp
1 ounce wakame (dried seaweed)
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 tablespoons honey
2 teaspoons Sriracha chili sauce
1 teaspoon fresh lemon juice
1 teaspoon finely grated fresh ginger
1 small shallot, minced
2 tablespoons toasted sesame oil
2 tablespoons canola oil
3 cups assorted mixed greens (such as arugula, watercress, tatsoi)
1/2 cup cooked and shelled frozen edamame (about 3 oz.), thawed
2 tablespoons black sesame seeds
2 tablespoons thinly sliced fresh chives
How to Make It
Combine water, lemongrass, bay leaves, garlic, and salt in a large saucepan. Bring to a boil over high; reduce heat to medium, and simmer 20 minutes. Remove pan from heat; add shrimp, and cover. Let shrimp stand until they curl and turn pink, about 3 minutes. Remove shrimp from liquid, and cool on a wire rack on a baking sheet.
Meanwhile, break wakame into pieces as needed, and place in a large bowl with boiling water to cover. Let stand 10 minutes. Drain and chop; set aside. Stir together soy sauce, rice vinegar, honey, Sriracha, lemon juice, ginger, and shallot in a small bowl. Gradually whisk in sesame and canola oils.
Cut shrimp in half, and toss with 2 tablespoons of the soy sauce dressing; let stand 5 minutes. Combine wakame, mixed greens, and edamame in a large bowl; toss with 2 tablespoons of the soy sauce dressing. Add shrimp, and toss until well combined.
Divide shrimp mixture evenly among 6 plates. Sprinkle with sesame seeds, and drizzle with desired amount of remaining soy sauce dressing. Sprinkle with chives, and serve immediately.
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