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Sautéed Shrimp with Red Pepper, Carrot & Napa Slaw

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Serves six as a light entrée; eight to ten as a side salad.

  • by from Fine Cooking
    Issue 66

  • 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):
Size : based on ten servings; Calories (kcal): 170; Fat (g): fat g 6; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 1; Protein (g): protein g 17; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 9; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 620; Cholesterol (mg): cholesterol mg 135; Fiber (g): fiber g 2;

Photo: Scott Phillips

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