Oriental-style Seafood Salad

Oriental-style Seafood Salad Recipe with Brown Rice, Shrimp, and Vegetables

Region / culture: Asia | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

This Oriental-style Seafood Salad is a delicious and healthy dish that combines the flavors of shrimp, green beans, bean sprouts, and bell peppers with a tangy yogurt dressing. It's a perfect meal for a light lunch or dinner.

History

This recipe is inspired by traditional Asian flavors and ingredients, with a modern twist. The combination of seafood and vegetables in a yogurt-based dressing is a refreshing and satisfying dish that is perfect for warm weather.

Ingredients

1 cup of brown rice
1 medium onion, chopped
0.5 cup of plain low fat yogurt
3 tbsp of cold water
1.5 tbsp of low sodium soy sauce
0.75 tsp of garlic powder
0.25 tsp of pepper
0.75 tsp of ginger
2 cups of cooked shrimp
1.5 cups of green beans, cut
1 cup of bean sprouts
1 cup of red and green bell peppers, chopped

How to prepare

Bring 2 cups of water, chopped onion, and rice to a boil in a medium saucepan. Cover and simmer for 45 minutes until the rice is tender and the water is absorbed.
Blanch or thaw the cut fresh or frozen green beans.
In a small bowl, whisk together the yogurt, water, soy sauce, garlic powder, pepper, and ginger. Set aside.
Sort and clean the shrimp.

Variations

Substitute chicken or tofu for the shrimp for a different protein option.
Add sliced almonds or sesame seeds for extra crunch and flavor.
Use different vegetables such as snow peas or water chestnuts for variety.

Cooking Tips & Tricks

Make sure to cook the rice until it is tender and all the water is absorbed for the best texture.

- Blanching or thawing the green beans before adding them to the salad will help them retain their vibrant color and crisp texture.

- Be sure to clean and sort the shrimp before adding them to the salad to remove any shells or debris.

Serving Suggestions

Serve this salad on a bed of lettuce or mixed greens for a light and refreshing meal.

Cooking Techniques

Blanching the green beans will help them retain their color and texture.

- Whisking the yogurt dressing together before adding it to the salad will ensure it is well mixed.

Ingredient Substitutions

Use white rice or quinoa instead of brown rice.

- Substitute Greek yogurt for the plain low-fat yogurt for a tangier flavor.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just wait to add the dressing until ready to serve.

Presentation Ideas

Garnish the salad with fresh herbs such as cilantro or mint for a pop of color and flavor.

Pairing Recommendations

This salad pairs well with a side of steamed edamame or a bowl of miso soup for a complete Asian-inspired meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or enjoy cold.

Nutrition Information

Calories per serving

This recipe contains approximately 250 calories per serving.

Carbohydrates

This recipe contains approximately 30 grams of carbohydrates per serving.

Fats

This recipe contains approximately 5 grams of fat per serving.

Proteins

This recipe contains approximately 20 grams of protein per serving.

Vitamins and minerals

This recipe is rich in vitamins and minerals, including vitamin C from the bell peppers and bean sprouts, and iron from the shrimp.

Alergens

This recipe contains shellfish (shrimp) and dairy (yogurt) allergens.

Summary

This Oriental-style Seafood Salad is a balanced meal that provides a good source of protein, carbohydrates, and fats, as well as essential vitamins and minerals.

Summary

This Oriental-style Seafood Salad is a flavorful and nutritious dish that is perfect for a light and refreshing meal. With a tangy yogurt dressing and a mix of shrimp, green beans, bean sprouts, and bell peppers, this salad is sure to become a new favorite.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day and I was browsing through an old cookbook that belonged to my dear friend, Mrs. Jenkins. The pages were yellowed with age and the text was faded, but one recipe caught my eye - Oriental-style Seafood Salad.

I had always been fascinated by Asian cuisine, with its bold flavors and exotic ingredients. And seafood was a favorite of mine, so this recipe seemed like the perfect combination of two things I loved. I knew I had to make it.

I asked Mrs. Jenkins about the recipe, and she smiled and told me that it was a family recipe that had been passed down for generations. She had learned it from her mother, who had learned it from her grandmother. It was a special dish that they would make for special occasions, and she was happy to share it with me.

I copied down the recipe in my notebook, careful to write down every ingredient and step. The list was long, with a variety of seafood, vegetables, and spices. But I was determined to make it, and make it well.

I went to the market the next day to gather all the ingredients. I carefully selected the freshest seafood - shrimp, crab, and squid. I picked out colorful bell peppers, crisp cucumbers, and fragrant herbs. And I found all the exotic spices and sauces that the recipe called for.

Back in my kitchen, I set to work. I cleaned and chopped the vegetables, marinated the seafood, and mixed together the flavorful dressing. The aromas that filled the air were intoxicating - the tangy scent of soy sauce, the spiciness of ginger and garlic, the sweetness of honey and rice wine.

As I tossed everything together in a large bowl, I couldn't help but feel a sense of satisfaction. The colors were vibrant, the textures varied, and the flavors harmonious. I knew that this dish was going to be a hit.

When I served the Oriental-style Seafood Salad to my family that evening, their eyes lit up with delight. The flavors were bold and fresh, the seafood tender and succulent. They couldn't get enough of it, and neither could I.

From that day on, the Oriental-style Seafood Salad became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and even just for myself on a lazy Sunday afternoon. Each time, it brought smiles to the faces of those who tried it, and I felt a sense of pride knowing that I had mastered a recipe that had been passed down through generations.

I shared the recipe with friends and neighbors, who all raved about it and asked for a copy. I even entered it in a cooking competition at the local fair, where it won first prize. The judges were impressed by the unique combination of flavors and the skillful execution of the dish.

Over the years, I have made the Oriental-style Seafood Salad countless times, each time with a sense of joy and nostalgia. It has become a symbol of my love for cooking and my appreciation for the culinary traditions that have been passed down to me.

As I look back on that warm summer day when I first saw the recipe in Mrs. Jenkins' cookbook, I am grateful for the inspiration it gave me. It opened my eyes to a new world of flavors and techniques, and it has brought me closer to my family and friends through the shared experience of enjoying a delicious meal together.

I know that the Oriental-style Seafood Salad will continue to be a favorite in my kitchen for years to come. And I hope that one day, I will be able to pass it down to my own grandchildren, just as Mrs. Jenkins did for me.