Kraftfoodservice.com
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
Rate Recipe

Sweet and Spicy Gulf Shrimp with Heirloom Tomato Salad

Sweet and Spicy Gulf Shrimp with Heirloom Tomato Salad
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Thai Bistro Sauce
GREY POUPON Bistro Sauce 1 lb. + 11 oz. 3 cups
garlic-chili sauce 12 oz. 1-1/2 cups
lemon juice 3 fl oz 1/2 cup + 1 Tbsp.
sesame seed, toasted - 6 Tbsp.
Heirloom Tomato Salad
medium to large heirloom tomatoes, cut in half, sliced 2 lb. + 10 oz. 18 each
mache, trimmed 9 oz. 1 gal.
English cucumbers, sliced 2 lb. 1 qt. + 3-1/2 cups
fresh basil, chiffonade, divided 2-1/2 oz. 1-1/2 cups
olive oil 9 fl oz 1 cup
lime juice 6 fl oz 3/4 cup
kosher salt - 2 Tbsp.
black pepper - 1-1/2 tsp.
Shrimp
medium to large gulf shrimp, peeled, deveined 4 lb. 96 each
kosher salt and black pepper - to taste
flour 1 lb. + 12 oz. 1-1/2 qt.
eggs, beaten 24 fl oz 1 doz.

Directions

THAI Bistro Sauce: Mix ingredients.

HEIRLOOM Tomato Salad: Combine tomatoes, mache, cucumbers and half the basil.

MIX remaining ingredients.

FOR each serving: Toss about 1-1/2 cups tomato salad with about 1 Tbsp. dressing. Place on serving plate.

SEASON 4 shrimp with salt and pepper. Dip in flour, then in egg, then in flour again. Fry in 325ºF deep-fat fryer 6 to 8 min. or until golden brown. Toss shrimp with about 3 Tbsp. Thai Bistro Sauce; place on salad. Top with 1/2 Tbsp. of the remaining basil and dash of black pepper.

Kraft Kitchens Tips

Make Ahead
Thai Bistro Sauce can be prepared ahead of time. Refrigerate up to 3 days before using as directed.
K:58276v01:116488
Share | Facebook Twitter
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
Rate Recipe