Lemongrass Shrimp Stir Fry Salad

Lemongrass Shrimp Stir Fry Salad
Serves 4
1/2 pound linguine, cooked al dente, and cooled
2 red scallions, finely chopped
1 cup thinly sliced romaine lettuce
2 medium carrots cut into julienne
1/4 cup finely chopped mint
1/4 cup vegetable oil
2 garlic cloves, minced
1 Tablespoon minced fresh lemongrass
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons fish sauce
2 teaspoons sugar
1/2 to 2/3 cup chopped peanuts or cashews for garnish
1. In a bowl, combine the cooled linguine, scallions, romaine, carrots and mint. Toss with 2 tablespoons of oil.
2. In a large skillet, or wok, heat the oil over medium high heat, and swirl the garlic and lemon grass in the oil, and add the shrimp, stir frying for 3 to 4 minutes, until the shrimp turn pink.
3. Add the fish sauce and sugar to the work, and turn the shrimp in the mixture.
4. Spread the shrimp over the linguine, and toss to combine. Sprinkle the salad with the chopped nuts, and serve.
Learn more about Lemongrass Click HERE
Download our FREE app HERE
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips