Shrimp and Bean Sprout Salad
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 fresh lime juice
- ½ cup plain whole-milk yogurt
- 2 tablespoons unsalted butter
- ¼ cup minced shallots
- 24 medium shrimp, peeled and deveined
- ¼ cup soy sauce
- 2 tablespoons roasted peanut, hazelnut, or sesame oil
- 1 cup trimmed bean sprouts
- ½ cup chopped peanuts
Instructions
- 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 turns pink, about 2 minutes, then lower the heat and add the soy sauce. As soon as the mixture comes to a boil, remove from the heat and stir in the oil, bean sprouts, and peanuts. Let the mixture cool slightly.
- Transfer the shrimp mixture and mushroom mixture to the serving plates, arrange the two mixtures side by side, and serve.