Recipe: Shrimp, Snow Pea and Orzo Salad with Hot Coconut Milk Dressing

SHRIMP, SNOW PEA AND ORZO SALAD
WITH HOT COCONUT MILK DRESSING

FOR THE SALAD:
1 (6 ounce) package snow peas, thawed and patted dry
2 tablespoons peanut oil
1 tablespoon Asian roasted sesame oil
1 pound shelled and deveined medium-size raw shrimp
6 large scallions, trimmed and thinly sliced, including some green tops
1 large garlic clove, minced
1 tablespoon minced fresh ginger
1 1/2 cups orzo, cooked al dente and drained well (see Note)
1/2 cup coarsely chopped fresh cilantro
FOR THE DRESSING:
1 cup canned Thai coconut milk (use light, if you like)
1/4 cup Thai peanut sauce
2 tablespoons tamari sauce
1 tablespoon sugar
1 tablespoon Asian roasted sesame oil
1/4 cup fresh lime juice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

TO MAKE THE SALAD:
Place snow peas in large heatproof bowl and set aside.

Heat peanut and sesame oils in large, heavy skillet over high heat for 2 minutes.

Add shrimp, scallions, garlic and ginger, and cook, stirring often, 3 to 4 minutes until all shrimp are nicely pink.

Add shrimp to bowl with snow peas, then add hot drained orzo and cilantro.

TO MAKE THE DRESSING:
Add coconut milk, peanut sauce, tamari sauce, sugar, sesame oil, lime juice, salt and red pepper flakes to the skillet. Boil uncovered, scraping up browned bits on skillet bottom, until mixture thickens slightly and is consistency of thin gravy, about 5 minutes. Taste for salt and red pepper and adjust as needed.

Pour hot dressing over salad, toss well and let stand 5 minutes. Toss again and serve.

NOTE:
Have pasta water well salted and bubbling furiously at the outset of this recipe. The orzo should go in just before you start cooking the shrimp. It needs 4 to 5 minutes only to become al dente.

VARIATION:
To make Shrimp, Snow Pea and Rice Salad with Hot Coconut Milk Dressing, substitute 3 cups cooked rice for orzo.

Makes 6 servings
Source: Dinners In A Dish Or A Dash By Jean Anderson