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