Sautéed Shrimp with Red Pepper, Carrot & Napa Slaw
Serves six as a light entrée; eight to ten as a side salad.
3 Tbs. seasoned rice vinegar
5 tsp. granulated sugar
4 tsp. fish sauce
Kosher salt and freshly ground black pepper
1 small head Napa cabbage (about 1-1/2 lb.), halved, cored, and sliced crosswise very thinly
2 medium carrots, peeled and grated
1 large red bell pepper, seeded and very thinly sliced
4 scallions (white and green parts), trimmed and thinly sliced on the diagonal
1/3 cup chopped lightly salted peanuts
2 Tbs. toasted sesame oil
2 lb. large or jumbo shrimp, peeled and deveined
Tip: Seasoned rice vinegar is rice vinegar with added sweeteners and salt. Don’t confuse it with plain rice vinegar or flavored varieties of seasoned rice vinegar. Look for a bottle that's labeled "original," "natural," or "plain seasoned."
In a small saucepan, combine the vinegar, sugar, fish sauce, and 1/8 tsp. salt; stir over low heat until the sugar dissolves. Set aside to cool slightly. In a large bowl, combine the cabbage, carrots, bell pepper, and scallions; toss well. Pour the vinegar mixture over the cabbage and mix well to combine. Toss in the peanuts. Let sit, stirring occasionally, for about 20 minutes.
In a large nonstick skillet, heat 1 Tbs. of the sesame oil over medium-high heat. Toss the shrimp with 1/2 tsp. salt and 1/4 tsp. pepper. Put half the shrimp in the skillet and sauté until opaque throughout, about 3 minutes. Transfer the cooked shrimp to a clean bowl. Repeat with the remaining 1 Tbs. oil and the other half of the shrimp. Toss the shrimp into the slaw and serve.
nutrition information (per serving):
based on ten servings;
photo: Scott Phillips
From Fine Cooking 66
, pp. 82b
September 1, 2004