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Shrimp Cocktail with Thai Banana Salsa
You may want to make just the salsa part of this recipe and serve it with chicken, grilled fish, or crisp tortilla chips.
  • 1/3 cup fresh lime juice
  • 2 tablespoons honey
  • 4 teaspoons creamy peanut butter
  • 1 teaspoon salt
  • 1 cucumber, peeled, seeded, and cut into 1/4-inch dice
  • 1 large tomato, halved, seeded, and finely chopped
  • 1 small red onion, cut into 1/4-inch dice
  • 1/2 cup cilantro, finely chopped
  • 1/4 cup mint, finely chopped
  • 1 pickled jalapeño, finely chopped (1 tablespoon)
  • 1 pound bananas, cut into 1/4-inch dice
  • 1 bay leaf
  • 2 cloves garlic, slivered
  • 1-1/2 pounds large shrimp, shelled and deveined

1. In large bowl, whisk together lime juice, honey, peanut butter, and 3/4 teaspoon of salt until smooth. Add cucumber, tomato, onion, cilantro, mint, and jalapeño; mix to combine. Add bananas and toss again. Cover and refrigerate.

2. In large saucepan, bring 4 cups water to a boil. Add bay leaf, garlic, and remaining 1/4 teaspoon salt and return to a boil. Boil 2 minutes. Drop in shrimp and cook 2 minutes or until cooked through. Drain and cool under running water.

3. Serve the cooked shrimp on a mound of salsa.


Nutritional Information
Per serving: 208 calories, 3.2g total fat, 0.8g saturated fat, 1.1g monounsaturated fat, 1g polyunsaturated fat, 3.4g dietary fiber, 17g protein, 31g carbohydrate, 135mg cholesterol, 488mg sodium.
Good source of: selenium, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
6

Prep Time
35