December 10, 2017
Salads, Shellfish, Shrimp,
Fruit, Lemon, Appetizers, Easy/Beginner Cooking, Quick Meals, Entertaining, Summer, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Herbs more
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"Not really poke, because it's not raw. But a delicious little salad all the same! The ingredient list is long, but prepping all the ingredients first makes very quick work of it. Makes 6 one-cup servings."
Combine water, lemongrass, bay leaves, garlic, and salt in a large saucepan. Bring to a boil over high; reduce heat to medium, and simmer 20 minutes. Remove pan from heat; add shrimp, and cover. Let shrimp stand until they curl and turn pink, about 3 minutes. Remove shrimp from liquid, and cool on a wire rack on a baking sheet.
Break wakame into pieces as needed, and place in a large bowl with boiling water to cover. Let stand 10 minutes. Drain and chop; set aside.
Meanwhile, stir together soy sauce, rice vinegar, honey, Sriracha, lemon juice, ginger, and shallot in a small bowl. Gradually whisk in sesame and canola oils.
Cut shrimp in half, and toss with 2 tablespoons of the soy sauce dressing; let stand 5 minutes. Combine wakame, mixed greens, and edamame in a large bowl; toss with 2 tablespoons of the soy sauce dressing.
Divide greens evenly among 6 plates. Top each with 1/6th of the shrimp. Sprinkle with sesame seeds, and chives or scallions. Drizzle with remaining soy sauce dressing, if desired. Serve immediately.
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You are right, not like a poke I have had before, but tasty nonetheless. I did not add the canola oil. I was pleased with how it came out, it tasted great.