Papaya Boats with Sesame Shrimp
|Lime and orange wedges (for|
|1/2 cFinely chopped celery|
|Shredded iceberg lettuce|
|1/2 tsDry mustard|
|2 Papayas -- ripe|
|2 tbLime or lemon juice|
|1/8 tsGround cumin|
|1 pnCayenne pepper|
|1/3 cSalad oil|
|1 pnGround coriander|
|2 tbSesame seeds|
|1 lbSmall peeled, cooked shrimp|
|1/2 tsGrated lime or lemon rind|
|2 Green onions -- thinly|
Papaya Boats with Sesame Shrimp Preparation
1. In a small frying pan, stir sesame seeds over medium heat until lightly browned (6 to 8 minutes); cool slightly. 2. In a medium bowl mix lime juice, lime rind, mustard, salt, cumin, coriander, and cayenne. Using a whisk or fork, gradually beat in oil until well combined. Stir in 4 teaspoons of the sesame seed, reserving remainder for garnish. Lightly mix in shrimp, celery, and onion. Cover and refrigerate for 1 to 2 hours to blend flavors. 3. Peel papayas. Cut in half and scoop out seeds. Place each half on a salad plate lined with shredded lettuce. Fill each half with a fourth of the shrimp mixture. Top each with a dollop of sour cream and sprinkle with reserved sesame seed. Garnish with lime and orange wedges. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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