Asian Pasta Salad with Shrimp, Red Pepper, and Honey Roasted Peanuts
serves 6-8 as a main dish, 12-16 a a side dish
For the Dressing
1 Tablespoon finely minced garlic
1 Tablespoon finely grated fresh ginger
6 Tablespoons reduced sodium soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon granulated sugar
1 Tablespoon sesame oil
2 Tablespoons mayonnaise
1/4 cup canola or safflower oil
1 Tablespoon water
For the Pasta Salad
1 pound medium shrimp
1 Tablespoon reduced sodium soy sauce
1 Tablespoon dry Sherry
2 Tablespoons kosher salt
1 pound fusilli pasta
1 large red bell pepper, cut into bite size pieces
8 ounces snow peas, trimmed and thinly sliced on the bias
3/4 cup honey roasted peanuts, coarsely chopped and divided
3 green onions, trimmed and thinly sliced
3 Tablespoons chopped fresh cilantro
Crushed red pepper to taste
For the Dressing
In a medium bowl, whisk together the garlic, ginger, soy sauce, vinegar, sugar, and sesame oil. Using a wire whisk, slowly whisk in oil in a steady stream to make an emulsified dressing. (Dressing can be made and refrigerated a day in advance.)
For the Pasta Salad
In a small bowl, marinate the shrimp in the soy sauce and sherry while preparing the other ingredients.
Bring 1 gallon of water to a boil in a large stock pot. In a separate saucepan, heat 1 inch of water. Arrange shrimp in a steamer basket and set over boiling water in the saucepan, cover, reduce heat to low, and steam without lifting the lid until shrimp are opaque, about 5 minutes. Remove the basket and set aside to cool.
Add the salt and pasta to the stock pot of boiling water; cook according to manufacturer's directions. Thoroughly drain and spread out on a rimmed baking sheet to cool to room temperature.
Transfer shrimp, pasta, pepper, snow peas, 1/2 cup of the peanuts, green onions, and cilantro to a large bowl; do not mix. (Pasta can be covered and refrigerated for up to 2 hours.) When ready to serve add the dressing, toss to coat, and let stand at room temperature for 15 minutes. Add crushed red pepper to taste and garnish with the remaining 1/4 cup peanuts. Enjoy!
Printed from thegalleygourmet.net