Thai Spices Shrimp Salad with Asian Greens and Pesto Dressing
- 3/4 cup (packed) coarsely chopped fresh basil
- 1/3 cup macadamia nuts, toasted
- 4 1/2 tablespoons balsamic vinegar
- 1/2 cup plus 1 tablespoon olive oil (preferably extra-virgin)
- 1 cup canned unsweetened coconut milk
- 1 tablespoon Thai red curry paste
- 24 uncooked large shrimp (about 1 pound), peeled, deveined
- 2 ounces dried thin Chinese rice sticks (maifun) or angel hair pasta
- 4 cups thinly sliced Napa cabbage
- 4 cups thinly sliced bok choy leaves
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh cilantro
- Fresh cilantro sprigs
- Blend basil, nuts and vinegar in processor until nuts are finely ground.
- With machine running, gradually add oil and blend well.
- Season to taste with salt and pepper.
- Transfer to small bowl.
- (Dressing can be made 1 day ahead.
- Cover and refrigerate.
- Bring to room temperature before using.)
- Whisk coconut milk and curry paste in medium saucepan over medium-low heat until blended; bring to simmer.
- Add shrimp and simmer until shrimp are almost opaque in center, about 3 minutes.
- Remove from heat.
- Refrigerate shrimp in curry liquid, uncovered, until very cold, about 2 hours.
- Place rice sticks in medium bowl.
- Cover with very hot water.
- Let stand until tender, about 25 minutes.
- Drain rice sticks.
- (If using pasta, cook in pot of boiling salted water until just tender but still firm to bite.
- Drain well; rinse pasta with cold water and drain again.)
- Using knife or poultry shears, cut rice sticks or pasta into shorter (about 6-inch) lengths.
- Place noodles in medium bowl and toss with enough dressing to coat.
- Combine cabbage, bok choy, green onions and chopped cilantro in large bowl.
- Toss with enough dressing to coat.
- Season with salt and pepper.
- Divide greens among plates.
- Top with noodles.
- Drain shrimp; place atop noodles, dividing equally.
- Garnish with cilantro sprigs.
- Pass any remaining dressing separately.
fresh basil, nuts, balsamic vinegar, olive oil, milk, red curry, shrimp, thin chinese rice, cabbage, choy, green onions, fresh cilantro, cilantro
Taken from www.epicurious.com/recipes/food/views/thai-spices-shrimp-salad-with-asian-greens-and-pesto-dressing-4268 (may not work)