Shrimp Salad

Name: Shrimp Salad
Ingredients: 2 garlic cloves, chopped; 1/4 cup peanut oil; 2 small tomatoes, quartered lengthwise, seeded, and cut into 1/4-inch-thick strips; 1/3 cup thinly sliced shallot; 1/2 teaspoon minced seeded fresh green Thai or serrano chile, or to taste; 1/4 cup Asian fish sauce; 1/4 cup fresh lime juice; 4 qt water; 1 tablespoon salt; 2 (1/4-inch-thick) slices fresh ginger, crushed with flat side of a knife; 1 1/2 lb large shrimp (24 to 30), shelled and deveined; 1/3 cup salted roasted peanuts, finely chopped; Garnish: fresh cilantro leaves and lime wedges

13 ingredients

8 steps

Ingredients

2 garlic cloves, chopped
1/4 cup peanut oil
2 small tomatoes, quartered lengthwise, seeded, and cut into 1/4-inch-thick strips
1/3 cup thinly sliced shallot
1/2 teaspoon minced seeded fresh green Thai or serrano chile, or to taste
1/4 cup Asian fish sauce
1/4 cup fresh lime juice
4 qt water
1 tablespoon salt
2 (1/4-inch-thick) slices fresh ginger, crushed with flat side of a knife
1 1/2 lb large shrimp (24 to 30), shelled and deveined
1/3 cup salted roasted peanuts, finely chopped
Garnish: fresh cilantro leaves and lime wedges

Directions

1

Cook garlic in oil in a small heavy saucepan over moderate heat, stirring occasionally, until golden, about 2 minutes.
2

Pour oil through a sieve into a large heatproof bowl and discard garlic.
3

Cool oil, then toss with tomatoes, shallot, chile, fish sauce, and lime juice.
4

Bring water, salt, and ginger to a boil in a large pot, then boil shrimp until just cooked through, 1 to 2 minutes.
5

Drain in a colander and discard ginger.
6

Add shrimp to tomatoes, then add peanuts.
7

Toss to combine and season with salt.
8

Serve warm or at room temperature.