Sweet and Spicy Gulf Shrimp with Heirloom Tomato Salad

Sweet and Spicy Gulf Shrimp with Heirloom Tomato Salad
24 servings


Ingredients Weights Measures
Thai Bistro Sauce
GREY POUPON Bistro Sauce - -
garlic-chili sauce - -
lemon juice - -
sesame seed, toasted - -
Heirloom Tomato Salad
medium to large heirloom tomatoes, cut in half, sliced - -
mache, trimmed - -
English cucumbers, sliced - -
fresh basil, chiffonade, divided - -
olive oil - -
lime juice - -
kosher salt - -
black pepper - -
medium to large gulf shrimp, peeled, deveined - -
kosher salt and black pepper - -
flour - -
eggs, beaten - -


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.
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