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Shrimp and Bean Sprout Salad

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

  • About

This is a wonderful, odd combination of things, sour and crunchy and hot and cool and very salty. It’s almost Indian, but more Chinese, and it all works very well. And it’s fast and easy enough to be a light weeknight meal.

Ingredients

  • ½ pound white mushrooms, stems removed and caps cut into ½-inch dice
  • Salt and cayenne pepper
  • ¼ cup

Method

  1. Put the mushrooms in a mixing bowl and season with salt, cayenne, and the lime juice. Stir in the yogurt, cover, and refrigerate while you prepare the other ingredients.
  2. Melt the butter in a large skillet over medium heat. Add the shallots and cook for 30 seconds, then season the shrimp with salt and cayenne and add to the skillet. Cook just until the shrimp tu

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