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Recipes

Thai Tomato Yum Yum Salad w/Shrimp
Main Ingredients: Cherokee heirloom tomatoes, shallot, green onion, mint, basil, ginger, red curry paste, rice vinegar, ground coriander, lime, Salt and pepper, shrimp, garlic, lime juice, tamari soy sauce, olive oil, coconut milk, tamarind, honey
3 Cherokee heirloom tomatoes, 2 diced, one wedged 6 times
1 tsp thin sliced shallot
1 tablespoon green onion bias sliced
1 tsp chiffonade (thinly sliced) mint
1 tsp chiffonade (thinly sliced) basil
1/2 tsp minced ginger
3/4 tsp red curry paste
1/4 tsp rice vinegar
1/4 tsp ground coriander
1 fresh lime, zested and juiced
Salt and pepper

8 16/20 count shrimp, cleaned and deveined, cut into bite size pieces
1/2 tsp minced ginger
1/2 tsp minced garlic
1/2 tsp mince shallot
1 tbsp red curry paste
1 tsp lime juice
1 tsp tamari soy sauce
2 tsp olive oil

COCONUT TAMARIND DRESSING
8 oz coconut milk
1 tbsp tamarind
1/4 tsp red curry paste
2 tbsp honey
2 tsp rice vinegar
1/2 cup extra virgin olive oil
1 tbsp minced shallot
1 tbsp fresh minced ginger
1 tbsp chopped mint
Tomato Mix:
Combine all ingredients but wedges in non-reactive bowl. Let stand in fridge for 2 hours to chill and absorb flavors

Shrimp:
In heavy skillet, heat olive oil. Add shrimp mixture and saute together until shrimp are done, about 3 minutes. Let stand to cool, then refrigerate

Coconut Tamarind Dressing
Combine first five ingredients with hand mixer. Once blended, drizzle olive oil and sesame oil in, mixing well. Add final three ingredients and let chill overnight

To Make Salad:
Toss together 2 cups fresh arugula and 2 cups julienne baby bok choy with the coconut tamarind dressing. Top with tomato mix shrimp. Garnish plate with the six tomato wedges and fun crunch, add toasted unsweetened coconut flakes .


Amy Pragnall, Tomato Art Fest Tomato Salad Recipe Winner


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