COCONUT POACHED SHRIMP SALAD

Ingredients:

• 2 pounds raw, peeled and deveined shrimp
• 15-ounce can cream of coconut, reserving 1 tablespoon of the cream
• 15-ounce can of water
• 1 tablespoon miso (soy bean paste)
• 6 thin slices fresh ginger root
• 2 tablespoons fish sauce (Thai)

 
Have the shrimp defrosted if they were frozen.  In a medium saucepan, bring the cream of coconut, water, miso, ginger root and fish sauce to a simmer.  Add the shrimp; cover and cook for 4-5 minutes just until the shrimp are bright pink through and through. Drain off the liquid.  Cool the shrimp.
 
In a bowl, mix gently:
 

• 1 head Romaine lettuce, cored and cut into bite-sized pieces
• ¼ cup chopped cilantro
• 16 ounces frozen peas, defrosted
• 1 cup snow peas, blanched for 1 minute, drained
• 1 red, orange or yellow bell pepper, cut into thin strips
• 1 bunch green onions, ends trimmed, cut into thin diagonal slices
• 2 tablespoons toasted sesame seeds

 
Dressing:

• 2 tablespoons mayonnaise
• 2 tablespoons mirin or rice wine vinegar
• 1 tablespoon of the reserved cream of coconut
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 teaspoon chopped garlic (about 2 large cloves)
• 1 teaspoon Sriracha (hot chili sauce)
• ¼ cup canola oil

 
Mix well.  Taste for seasoning.
 
Place the greens in a decorative bowl.  Spread the shrimp over the greens and drizzle the dressing over the shrimp.  Garnish with additional sesame seeds and finely chopped cilantro.  Serves 6-8.