Hot Gingered-Shrimp Salad

Recipe Ingredients

1 lb	454g / 16oz	Small shrimp - peeled, deveined
2 teaspoons	10ml	Essence
		= (see Bayou Blast recipe)
3 tablespoons	45ml	Sesame seeds
1 oz	28g	Bean thread cellophane noodles
1 tablespoon	15ml	Vegetable oil
1 1/2 teaspoons	7.5ml	Sesame oil - divided
		Salt - to taste
3 tablespoons	45ml	Minced fresh ginger
2 teaspoons	10ml	Minced garlic
1/4 cup	59ml	Dry Sherry
1/4 cup	59ml	Rice wine vinegar
2 tablespoons	30ml	Sugar
1 cup	146g / 5.1oz	Diced fresh mangoes
1/4 cup	15g / 0.5oz	Chopped green onions
1		Red pepper flakes
3 tablespoons	45ml	Chopped fresh cilantro - plus
8 sections		Fresh cilantro - for garnish
1		Large head bibb lettuce - cored, and
		Leaves separated
1/2 cup	118ml	Thinly-sliced peeled seeded and
		Drained cucumbers
8		Chives

Recipe Instructions

Preheat a fryer to 350 degrees.

In a bowl, season the shrimp with the Essence. In a small skillet, stirring, dry cook the sesame seeds over medium heat until lightly toasted. Remove from the heat. Add the cellophane noodles to the fryer and fry quickly until puffed and golden. Remove from the oil and drain on paper towels. Season lightly with salt. Set aside.

In a large skillet, heat the vegetable oil and 1/2 teaspoon of the sesame oil over high heat. Add the shrimp, ginger, and garlic, and quickly cook, stirring, until the shrimp are just pink and firm, 1 1/2 to 2 minutes. Remove from the pan with a slotted spoon.

Add the sherry and vinegar, and stir to deglaze the pan over medium heat. Add the sugar and stir to dissolve. Cook until the mixture is reduced by half. Add the remaining 1 teaspoon of sesame oil, mangoes, green onions, and pepper flakes, and stir to warm through and wilt. Remove from the heat and add the shrimp and ginger mixture, and cilantro. Stir to warm through and adjust seasoning, to taste.

Divide the lettuces among 4 plates and top with the shrimp mixture. Arrange cucumber slices on top and sprinkle with the toasted sesame seeds. Garnish with fried noodles, cilantro sprigs, and chives, and serve immediately.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F25) - from the TV FOOD NETWORK

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