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Asian Shrimp Salsa with Pomegranate Vinaigrette and Wonton Chips

Asian Shrimp Salsa with Pomegranate Vinaigrette and Wonton Chips
Tuesday, 08 December 2009

Description

This recipe features PAMA Pomegranate Liqueur in a vinaigrette that could be used on a variety of salads. For more recipes, visit www.pamaliqueur.com.

Ingredients

At a glance
Cuisine
Asian
Ingredient
Seafood
Vegetable
Difficulty
Easy
Heat Level
2
Chile
Jalapeño
Meal/Course
Appetizer/Hors d'oeuvre
Side Dish
Serves
4-6

Salsa:

½ lb. medium shrimp, cooked and peeled

1 jalapeño pepper, chopped

1 shallot, peeled and chopped

1 medium tomato, cored and chopped

1 green onion, chopped

¼ cup chopped cilantro


Vinaigrette:

3 tablespoons PAMA Pomegranate Liqueur

1 teaspoon chili garlic sauce

1 teaspoon rice vinegar

1 teaspoon sesame oil

Salt and freshly ground white pepper

Vegetable oil for frying

Half a package of square wonton skins (about 20 skins)

Methods/steps

Combine all vinaigrette ingredients in a small bowl and whisk together.

Put the shrimp, jalapeño, shallot, tomato, green onion, and cilantro into a wide shallow bowl. Add the vinaigrette and toss. Marinate in the refrigerator for 30 minutes or up to 2 hours.

Meanwhile, make the wonton chips. Pour oil into a stir-fry pan to a depth of 1 ½ inches and heat over medium-high heat to 350 degrees F. While the oil is heating, line a plate with two layers of paper towels.

Cut the wonton skins into triangles. Working in batches, fry the skins, turning occasionally, until crisp and golden brown (about one minute per batch). Drain on paper towels.

Serve the salsa with the chips on the side.

Additional Tips

For other wonderful pomegranate recipes, read the article Pomegranate Passion here.

 

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