Friday, March 18, 2011

Seafood Extravaganza 3: Green Bean and Seared Shrimp Salad with Spicy Curry Vinaigrette

This is the last of my Seafood Extravaganza posts (three total). This one is a lot shorter than the last.

This recipe is, once again, from Barbara Lynch's Stir cookbook. This is a fantastic recipe (not reproduced verbatim here) and next time I'll be a little more liberal with the red curry was subtle and wonderful, but I'll be happy for a little more kick)

Vinaigrette: chopped shallot, white wine vinegar, Thai red curry paste, grapeseed oil, crème fraîche

Shrimp is lightly sauteed in olive oil, haricots verts are blanched, and hazelnuts are toasted in oven and chopped when cool (skins rubbed off with paper towel after toasting---neat trick!).

Toss everything together with some sliced radishes and cilantro, and the dressing!