Papaya boats with sesame shrimp
4 Servings
Ingredients
| Quantity | 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 | Green onions -- thinly | |
| Sliced | ||
| 2 | Papayas -- ripe | |
| Shredded iceberg lettuce | ||
| Sour cream | ||
| Lime and orange wedges (for | ||
| Garnish) | ||
Directions
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