Sunday, July 26, 2009

Shrimp Salad on Naan

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While in Savannah for the weekend recently, I bought some freshly caught wild Georgia shrimp. Buying shrimp when it is in season and putting it in the freezer is a great way to save money. When buying fresh shrimp, give it a good sniff; it should smell like salt water and the flesh should look translucent. Avoid any shrimp that has an ammonia smell. If you don't live where you can buy fresh shrimp, look for frozen shrimp that are in the shells as they retain their flavor and freshness. Shrimp is highly perishable and should be cooked or frozen within 24 hours of purchase.

Served on Indian naan, a leavened flatbread, this shrimp salad has cilantro, green onions,and a kick of cayenne pepper in a mayonnaise-yogurt dressing. The sandwich is topped with shredded carrots and sliced cucumbers. A perfect summer lunch dish. Adapted from this recipe. Serves 2.

Shrimp Salad on Naan

1 small carrot, peeled and shredded
2 teaspoons rice wine vinegar
1/2 pound small shrimp, cooked or large shrimp, cooked and chopped
1 tablespoon chopped fresh cilantro
1 tablespoon chopped green onion
2 tablespoons reduced-fat mayonnaise
1 tablespoon low-fat yogurt
1-1/2 teaspoons fresh lime juice
pinch of salt
pinch of cayenne pepper
1 large naan or 2 small naan
4 very thin cucumber slices
Chopped romaine

Combine carrot and vinegar in a small bowl, set aside. In a medium bowl, ombine cilantro, green onion, mayonnaise, yogurt,lime juice, salt, cayenne. Add shrimp and mix to combine.
Wrap naan in aluminum foil and place in a preheated 350°F oven to warm for 8-10 minutes.

To assemble-Place large naan on plate, lay chopped romaine on lower half of naan, mound with shrimp salad, top with shredded carrot and cucumber. Garnish with cilantro sprig.
Fold top half over filling and secure with a wooden pick.

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Jaime said...

that looks delicious!

Memória said...

Do you have the recipe for the Naan??

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