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Shrimp & Baby Bok Choy Salad In Carrot Juice
Sonoma Modern American
Shrimp and Baby Bok Choy Salad In Carrot juice
serves 4
Bok Choy
2 pieces baby bok choy
1 tsp chopped ginger
1 tsp peanut oil
½ tsp chopped garlic
1 tsp chopped cilantro
Toss altogether and marinate for 1 hour. Season bok choy with salt and pepper and grill to slightly soften. Cut each piece in 4 lengthwise.
Shrimp
12 jumbo shrimp
1 tsp chiffonade basil
zest of 1 lime
1 T peanut oil
Skewer shrimp on 12" skewers. Be sure to use 2 skewers. Mix other ingredients & marinate shrimp for a minimum of 1 hour. Season and grill to desired doneness. Toss with bok choy and 1 T chiffonade of basil.
Carrot Juice
8 peeled carrots
½ stalk lemon grass
2 T butter
1 tsp lemon juice
1 tsp chiffonade basil
1 tsp plum sauce
salt and pepper
Push carrots and lemongrass thru a juicer. Place in a small pot and bring to a slight boil. Whisk in butter and all other ingredients. Place shrimp and bok choy in a bowl and pour carrot juice around. Serve and Enjoy!!!!!
