Salade de crevettes au miso

Ingrédients

• Dressing
• 1/4 cup seasoned rice wine vinegar
• 2 tablespoons vegetable or canola oil
• 1 tablespoon sugar
• 1 tablespoon white miso paste
• Salad
• 4 cups shredded Napa cabbage
• 1 cup finely chopped red cabbage
• 1/2 cup pre-cut matchstick carrots
• 1/2 cup fresh snow peas, tips and stems removed, sliced
• 1/4 cup chopped green onions
• Wonton Chips
• 2 tablespoons Land O Lakes® Butter
• 8 wonton wrappers
• Shrimp
• 2 tablespoons Land O Lakes® Butter
• 2 teaspoons white miso paste
• 8 ounces raw medium shrimp, thawed, peeled, deveined, tails removed

Préparation

1. 1

   Combine all dressing ingredients with whisk in bowl; mix well. Set aside.

2. 2

   Place all salad ingredients into another bowl; toss. Set aside.

3. 3

   Melt 1 tablespoon butter in 10-inch skillet over medium-low heat until sizzling. Add 4 wonton wrappers; cook, turning once, 4-6 minutes or until golden brown on both sides. Wipe out skillet with paper towel; repeat with 1 tablespoon butter and remaining wontons. Wipe out skillet.

4. 4

   Combine 2 tablespoons butter and miso paste in same skillet; cook over medium-low heat until butter is melted. (Mixture may look lumpy.) Add shrimp; cook, stirring occasionally, 4-6 minutes or until shrimp turn pink. Remove from heat.

5. 5

   Crumble wonton chips into salad bowl. Add desired amount of dressing; stir to coat. Top salad with shrimp. Serve immediately.