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Recipe by: oliverio
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See below ingredients and instructions of the recipe
2 oz Uncooked linguine
1/2 c Shredded carrot
8 oz Medium shrimp, cooked and
-peeled
1 c Thinly sliced Boston lettuce
-leaves
1/4 c Fresh cilantro leaves
2 tb Chopped unsalted,
-dry-roasted peanuts
1/4 c Fresh lime juice
2 tb Fish sauce
2 tb Chopped fresh cilantro
1 tb Chopped green onions
2 1/2 ts Sugar
2 ts Vegetable oil
1 ts Grated peeled fresh ginger
2 Garlic cloves, minced
Store the shrimp-pasta mixture and vinaigrette separately in the
refrigerator; toss just before serving. Fish sauce is a salty
condiment that accounts for the high sodium content of this salad. It
comes bottled and is sometimes labeled nam pla in Asian markets or
your supermarket's ethnic-food section.
1. Cook pasta in boiling water 9-1/2 minutes. Add carrot; cook an
additional 30 seconds. Drain, and cool. Combine pasta mixture, shrimp,
lettuce, cilantro leaves, and peanuts in a large bowl; toss well.
2. Combine lime juice and remaining ingredients in a jar. Cover
tightly, and shake vigorously. Pour over pasta mixture, tossing
gently to coat. Yield: 2 servings (serving size: 2 cups).
CALORIES 367 (28% from fat); FAT 10.6g (sat 2g, mono 3.8g, poly 4.8g);
PROTEIN 26.2g; CARB 37.4g; FIBER 3.2g; CHOL 166mg; IRON 4.9mg; SODIUM
1,512mg; CALC 80mg
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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