Tangy Strawberries and Shrimp
"Strawberries: Beyond Desserts" by Michael Hastiings. Based on a recipe pairing shrimp with melon, with an Asian flair, by Mark Allison, dean of culinary education at Johnson & Wales University: Charlotte, NC. Recipe published in the Winston-Salem Journal: May 4, 2011.
Yield: 4 servings
Community Recipe from
Recipe Time
Prep Time:
Cook Time:
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
Ingredients
- 2 garlic cloves, crushed
- 1 tablespoon(s) organic honey
- 2 teaspoon(s) nam pia (Thai fish sauce)
- 1 tablespoon(s) grated lemon zest
- Zest and juice of 2 limes
- 2 Thai red chilies, finely diced
- 6 ounce(s) cooked and shelled shrimp
- 1/3 cup(s) unsalted roasted almonds, lightly chopped
- 2 cup(s) strawberries, cut into quarters
- 2 tablespoon(s) chopped cilantro
- 1 tablespoon(s) chopped mint leaves
Preparation
- 1. In a large bowl, combine the garlic, honey, nam pia, lemon zest, lime juice, lime zest and chilies.
- 2. Fold in the shrimp and almonds, add the strawberries and stir to combine. Sprinkle and stir in chopped cilantro and mint; serve.
February 2012
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Tangy Strawberries and Shrimp Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: No-Cook
- CUISINE: Thai
- MAIN INGREDIENT: Fruits
- OCCASION: Summer
More Recipes for Main Dishes
-
Best Carrot Cake
Southern Living -
Classic Beef Pot Roast
Cooking Light -
Classic Baked Macaroni and Cheese
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy