Miso Shrimp Salad
- 1/4 cup seasoned rice wine vinegar
- 2 tablespoons vegetable or canola oil
- 1 tablespoon sugar
- 1 tablespoon white miso paste
- 4 cups shredded Napa cabbage
- 1 cup finely chopped red cabbage
- 1/2 cup pre-cut matchstick carrots
- 1/2 cup fresh snow peas, tips and stems removed, sliced
- 1/4 cup chopped green onions
- 2 tablespoons Land O Lakes Butter
- 8 wonton wrappers
- 1 tablespoon Land O Lakes Butter
- 2 teaspoons white miso paste
- 6 ounces (31 to 35 count) raw medium shrimp, thawed, peeled, deveined, tails removed
- Combine all dressing ingredients with whisk in bowl; mix well.
- Set aside.
- Place all salad ingredients into another bowl; toss.
- Set aside.
- Melt 1 tablespoon butter in 10-inch skillet over medium-low heat until sizzling.
- Add 4 wonton wrappers; cook, turning once, 4-6 minutes or until golden brown on both sides.
- Wipe out skillet with paper towel; repeat with 1 tablespoon butter and remaining wontons.
- Wipe out skillet.
- Combine 1 tablespoon butter and miso paste in same skillet; cook over medium-low heat until butter is melted.
- (Mixture may look lumpy.)
- Add shrimp; cook, stirring occasionally, 4-6 minutes or until shrimp turn pink.
- Remove from heat.
- Crumble wonton chips into salad bowl.
- Add desired amount of dressing; stir to coat.
- Top salad with shrimp.
- Serve immediately.
rice wine vinegar, vegetable, sugar, white miso, cabbage, red cabbage, matchstick carrots, fresh snow peas, green onions, butter, wonton wrappers, butter, white miso, shrimp
Taken from www.landolakes.com/recipe/4089/miso-shrimp-salad (may not work)