Sesame Orange Shrimp and Warm Greens Salad
This recipe is fusion at its best - Florida citrus, Atlantic shrimp and greens from the southern U.S., with a healthy dressing that make it a perfect made-for-bikini-wearing-weather that is all Miami!
|2 tbsp||sesame seeds, toasted||30 mL|
|1||egg white, lightly beaten||1|
|2 tbsp||cornstarch||30 mL|
|1/2 tsp||each, salt and cayenne pepper||2 mL|
|1 lb||large Southern U.S. shrimp, shelled and deveined||500 g|
|2 tbsp||vegetable oil||30 mL|
|1/2 cup||orange juice||125 mL|
|1 tbsp||soy sauce||15 mL|
|2 tsp||brown sugar||10 mL|
|6 cups||Southern U.S. greens, dandelion trimmed||1.5 L|
Toast sesame seeds in a dry skillet over medium heat until golden (2-3 minutes).
In bowl, whisk together egg white, toasted sesame seeds, cornstarch, salt and cayenne. Toss with shrimp. Set aside.
In skillet, heat oil over medium-high heat, cook shrimp in 3 batches until golden; transfer to plate and set aside. Whisk orange juice, soy sauce and brown sugar in pan until well blended. Return shrimp to pan and heat through.
Arrange dandelion greens on platter or on 4 plates; arrange shrimp over dandelion leaves and drizzle with dressing.
Makes 4 servings.
Chef’s Tip: For a milder flavour, substitute dandelion with equal amount of spinach and 1 cup (250 mL) thinly sliced cucumber.