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Thai-Style Tomato and Shrimp Salad

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 1 pound large shrimp in shells (21 to 25 per pound), peeled and deveined
  
• 2 limes
  
• 3 stalks lemongrass, root ends trimmed, and tough outer leaves discarded
  
• 2 Tbsp fresh lime juice
  
• 1/4 cup finely chopped red bell pepper
  
• 3 scallions, sliced 1/4-inch thick
  
• 2 (3-inch-long) fresh green chilies, such as Thai or serrano, minced (including seeds)
  
• 3 to 4 tsp Asian fish sauce (to taste)
  
• 1 Tbsp sugar
  
• 1/2 tsp salt
  
• 2 pounds beefsteak tomatoes, cut into 1-inch-thick wedges
  
• 3/4 pound cucumbers (about 2), peeled, quartered lengthwise, and cut into 1-inch pieces
  
• 1/2 cup loosely packed fresh anise basil leaves
  
• 1/2 cup loosely packed fresh lemon basil leaves
  
• 1/2 cup loosely packed fresh cilantro leaves
  






Instructions



1. Cook shrimp in a 4-quart saucepan of boiling well-salted water until just cooked through, 1 to 2 minutes. Drain and cool.
   
   
2. Cut peel and white pith from limes with a sharp knife. Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup; discard remainder or reserve for another use. Mince enough lemongrass from bottom 6 inches of stalks to measure 2 tablespoons; discard remainder.
   
   
3. Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce, sugar and salt in a large serving bowl until sugar is dissolved. Add shrimp, tomatoes, and cucumbers and toss well. Top with herbs.
   
   Serves 4 to 6 as a first course.