Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Sesame seeds |
2 tablespoons | Lime or lemon juice |
½ teaspoon | Grated lime or lemon rind |
½ teaspoon | Dry mustard |
⅛ teaspoon | Salt |
⅛ teaspoon | Ground cumin |
1 pinch | Ground coriander |
1 pinch | Cayenne pepper |
⅓ cup | Salad oil |
1 pounds | Small peeled, cooked shrimp |
½ cup | Finely chopped celery |
2 \N | Green onions -- thinly |
\N \N | Sliced |
2 \N | Papayas -- ripe |
\N \N | Shredded iceberg lettuce |
\N \N | Sour cream |
\N \N | Lime and orange wedges (for |
\N \N | Garnish) |
1. In a small frying pan, stir sesame seeds over medium heat until lightly browned (6 to 8 minutes); cool slightly.
2. In a medium bowl mix lime juice, lime rind, mustard, salt, cumin, coriander, and cayenne. Using a whisk or fork, gradually beat in oil until well combined. Stir in 4 teaspoons of the sesame seed, reserving remainder for garnish. Lightly mix in shrimp, celery, and onion. Cover and refrigerate for 1 to 2 hours to blend flavors.
3. Peel papayas. Cut in half and scoop out seeds. Place each half on a salad plate lined with shredded lettuce. Fill each half with a fourth of the shrimp mixture. Top each with a dollop of sour cream and sprinkle with reserved sesame seed. Garnish with lime and orange wedges.
Recipe By : the California Culinary Academy File