Iyer's Jhinga Salade (coconut shrimp salad with golden
raisin vinaigrette) uses the classic southwestern Indian
flavors of roasted red chilies, coconut milk and yellow
split peas for the shrimp marinade. The pan-seared shrimp
is served on top of mixed greens and the vinaigrette is
blended with raisins, gingerroot, cilantro and roasted
1 lb. Tiger Shrimp (large 20-30), peeled, deveined)
1/3 cup Coconut Milk
1 tbls. Yellow Split Peas
2 tspn. Coriander Seed
2 Dried, whole Red Chilies
1/2 tbls. Vegetable Oil
1/2 tspn. Salt
2 tbls. Fresh Cilantro (minced)
In medium mixing bowl, place shrimp and milk; set aside.
In small mixing bowl combine peas, coriander, chilies,
and oil; toss well to coat. Place in preheated skillet.
Cook, stirring constantly, 1 to 2 minutes or until peas
and coriander turn brown and chilies blacken slightly.
Cool. In blender, grind until texture is like coarsely
ground black pepper. Add mixture, salt and cilantro to
shrimp; mix well. Marinate at room at least 30 minutes
or up to 24 hours in refrigerator.
1 cup Raisins
1\2 cup Vegetable Oil
1\2 cup Red Wine Vinegar
1 tbls. Fresh Ginger (minced)
1 tbls. Fresh Cilantro (minced)
1 tspn. Cumin Seed (roasted, ground)
Dressing will thicken as it sits. Thin dressing consistency
with water, as needed. Keeps up to one week in refrigerator.
In a blender, combine all ingredients and puree until
smooth; set aside
In large skillet, heat oil over medium-high heat. As shrimp
and marinade, arranging in single layer. Add shallots
and cook 1 minute or until shrimp turns orange-red. Turn
shrimp and cook 1 minute or until orange-red. Remove from
large mixing bowl, place greens and spoon desired amount
of dressing onto greens. Toss to coat.
serving plates, arrange tossed greens. Spoon shrimp and
shallots on top.