Thai-Style Shrimp Salad over Zesty Rice
with Heirloom Tomatoes
Cooking time
30 minutes
Servings
2/4
Calories
580 /serving
It’s finally starting: tomato season! Among all the tomatoes in farmers market stalls, one of our very favourite types isn’t necessarily the most handsome. Heirloom tomatoes come in all shapes and sizes, some with odd colours and ungainly bulges—but their flavour is out of this world! The balance of sweet, tart and savoury makes them synonymous with summertime, and a must for this hearty shrimp salad with Thai inflections. The snappy shrimp will bask in the juicy tomato flavour, while the rice will soak up all the summer fruit’s glory.
We will send you:
- 285g Shrimp
- 1 Scallion
- 2 Cucumbers
- 1 Lime (or lemon)
- 225g Heirloom tomatoes
- 157g Jasmine rice
- 5g Brown sugar
- 5ml Fish sauce
- 8.5g Thai Trip spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Anchovies, Shrimp
You will need:
Medium pot
Large pan (non-stick if possible)
Zester
Oil
Salt & pepper
Total Fat
16 g
Saturated Fat
3 g
Sodium
1270 mg
Total Carb
82 g
Sugars
8 g
Protein
28 g
Fibre
6 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
Cook the shrimp
While the rice cooks, in a large pan (non-stick if possible), heat a drizzle of oil on medium. Pat the shrimp dry with paper towel and remove the shells from the tails. Season with ⅓ of the spice blend and S&P. Add the shrimp* to the pan in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through. Transfer to a plate and set aside to cool.
Mise en place
While the shrimp cook, zest and juice the lime. Medium-dice the tomato and cucumbers. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops.
Make the salad
In a large bowl, combine the brown sugar, as much of the lime juice and fish sauce as you'd like, and 2 tbsp oil (double for 4 portions); season with ½ the remaining spice blend and S&P to taste. Add the cooked shrimp, tomato, cucumbers and up to ½ the white bottoms of the scallion (to taste). Toss well and set aside to let the flavours mesh while you finish the rice.
Finish & serve
To the pot of rice, add as much of the lime zest and remaining white bottoms of the scallions as you’d like; season with the remaining spice blend and mix until incorporated. On a large serving platter, arrange the zesty rice in a single, even layer. Top with the Thai-style shrimp salad, spooning any vinaigrette remaining in the bowl over the salad and rice. Garnish the dish with as many of the green tops of the scallion as you’d like. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
