Shrimp and Bean Sprout Salad

Name: Shrimp and Bean Sprout Salad
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: ½ cup chopped peanuts; 1 cup trimmed bean sprouts; 2 tablespoons roasted peanut, hazelnut, or sesame oil; ¼ cup soy sauce; ¼ cup minced shallots; 24 medium shrimp, peeled and deveined; ¼ cup fresh lime juice; Salt and cayenne pepper; 2 tablespoons unsalted butter; ½ cup plain whole-milk yogurt; ½ pound white mushrooms, stems removed and caps cut into ½-inch dice

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

Asia
China
India
Fish course
Pescatarian

Method

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.
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