Papaya With Shrimp And Yogurt-dill Dressing
From spinach1948 14 years ago
- 3 minutes to make
- Serves 4
The hot pepper, the sweet and cooling fruit, the refreshing dill, and the soothing yogurt sauce make this a nice light shrimp salad. This recipe is from the famous chef Christopher Idone's Book Salad Days of 1989
Ingredients
- Ingredients: shopping list
- 4 cups water shopping list
- ¼ cup tarragon vinegar or herb Vinegar shopping list
- 2 garlic cloves, crushed shopping list
- 1small red onion, thinly sliced shopping list
- ½ lemon, thinly sliced shopping list
- 1 tsp. dried red pepper flakes shopping list
- 1 Lb medium shrimp, in their shells shopping list
- 1 cup plain yogurt shopping list
- ¼ cup mayonnaise shopping list
- 1 Tbs. fresh lemon juice shopping list
- 2 Tbs. chopped fresh dill shopping list
- 1 ripe papaya, peeled and seeded into 16 wedges ( reserve some of the seeds ) shopping list
How to make it
- 1)in a large nonreactive pot, combine the vinegar, garlic, onion, lemon and red pepper flakes with 4 cups water. Bring to a boil over high heat.
- 2)Add shrimp and cook for 3 minutes; drain immediately. Cool, under cold running water.
- 3)When cool enough to handle, shell and de-vain the shrimp, leaving the tail attached.
- 4)The dressing: In a small bowl, stir together the yogurt, mayonnaise,lemon juice and dill until well combined
- 5)Divide the papaya wedges among 4 plates. Place the shrimp over the papaya and drizzle with the dressing.
- 6)Add some of the papaya seeds and serve at room temperature.
- Calories: 286 per serving
- Serve with Wine: Portuguese Vinho Verde ( Optional )
People Who Like This Dish 2
- jld Nowhere, Us
- momo_55grandma Mountianview, AR
- spinach1948 Dorchester-Boston, MA
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Reviewed by 1 people-
thanks another great post print try and save thanks high5 Ed
momo_55grandma
in Mountianview loved it
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