Bound for Greatness

Operation re-do the blog is nearly complete! Thanks for all your feedback! Some of the comments I got were about how messy my pictures were from yesterday… so tonight’s will make up for that, promise!

I’ve been thinking for weeks about what I would make for my Make It Better website recipe feature and really couldn’t decide. I knew I wanted to do something “pretty” and definitely something delicious and “springy”, but just couldn’t make up my mind! It finally came to me this weekend… and bear with me as it’s a many-ingredient recipe!

Sweet and Spicy Asian-Inspired Shrimp Salad with Wonton Crisps

Ingredients

* 1 pound shrimp, peeled (shortcut: use pre-cooked and thawed)

* 1 pound bay scallops (shortcut: use pre-cooked and thawed)

* 1 red bell pepper

* 1 yellow bell pepper

* 1 small head green cabbage

* 12 ounces frozen kernel corn or the kernels off 3 ears of corn (shortcut: use Trader Joe’s frozen roasted corn, thawed)

* 2 avocados, diced

* 1 Tablespoon sesame oil

* 1 teaspoon olive oil

* 1 teaspoon garlic powder

* 1 batch sweet and spicy dressing (recipe follows)

* 1/2 cup slivered almonds, toasted

* 3 eggroll wrappers (found in the produce section)

Sweet & Spicy Dressing Ingredients

* 1/4 cup reserved cooking liquid from shrimp and scallops

* 1/4 cup no sugar added apricot preserves

* 1 Tablespoon soy sauce

* 1/2 Tablespoon grated ginger

* 1 teaspoon dark sesame oil

* 1/2 teaspoon garlic powder

* 1/2 to 1 teaspoon Sriracha sauce (or other hot sauce)

* Juice of one lime

Salad directions

1. Heat a non-stick pan with the olive oil over high heat. Add the corn kernels and cook until browned. (For shortcut, just use a bag of Trader Joe’s roasted corn) Remove from heat and allow to cool.

2. While the corn is roasting, chop up the two peppers and the cabbage into small pieces.

3. Pre-heat oven to 475* and place the shrimp and scallops in one layer on a baking pan. Sprinkle with the sesame oil and garlic powder, stir well, then cook until done, about 7 minutes. Carefully remove the pan from the oven, drain and reserve the liquid from the pan. Immediately place the shrimp and scallops in a bowl, and refrigerate to cool. For shortcut: drizzle thawed shrimp and scallops with sesame oil and garlic powder. Stir well and allow to sit a few minutes before mixing more ingredients. Lower oven setting to 350*

4. *Make the dressing* Put the apricot preserves in a microwave-safe bowl and microwave until melted, about 30 seconds on high power. Mix the remaining ingredients into the melted preserves, then using an immersion blender, blend until emulsified. Set aside.

5. Add the vegetables to the cooled shrimp and scallops. Toss well. Add the avocado and almonds, then top with the dressing and toss well again. Allow to chill at least 20 minutes before serving.

6. Make wonton crisps by cutting the eggroll wrappers into strips, and spraying lightly with cooking spray, then baking at 350* until browned and crispy.

7. Serve and enjoy!

I’m quite proud of myself for this one, if I say so myself! This salad was light, fresh, and refreshing, and will surely be in rotation for the summer. I’m thinking it would be just as great without the shrimp and scallops as a vegetarian option, or even with seasoned ground chicken… the possibilities are endless!

Now, your job: Help me decide which picture to submit for my article! You have two choices:

Choice 1:

Choice 2:

I won’t tell you which one I’m leaning towards… I’ll let you decide! Leave me your choice in the comments!

Have a wonderful Tuesday!

Tagged as: Asian, salad, seafood, shrimp, vegetables