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 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.
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.


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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