Pear Shrimp Salad with Cilantro Yogurt Dressing
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Credit: Kathleen Sanderson and Blake Swihart, Chefs Foodservice Solutions, Chester Springs, Pa.
The National Culinary Review, July/August 2013
Ingredients
3 cups (12 halves) Pacific Northwest Lite Canned Pear halves, drained, reserve juice
½ T. peeled, sliced ginger
1 t. minced garlic
3 lbs. medium peeled, deveined shrimp
3 qts. arugula greens
1 can (1½ qts.) hearts of palm, drained, cut in ½-inch pieces
6 large avocados, skinned, pitted, sliced
3 cups halved grape tomatoes
3/4 cup toasted almond slivers
1½ cups Cilantro Yogurt Dressing (recipe follows)
Cilantro Yogurt Dressing
15 oz. Pacific Northwest Lite Canned Pear halves, with juice
1½ cups plain nonfat Greek-style yogurt
½ cup fresh cilantro, minced
3 T. fresh lime juice
1 T. ginger
2 t. lime zest
1 t. minced garlic
1 t. ground black pepper
Instructions
Method: Put 1½ cups pear juice and ½ cup water in stainless pot with ginger and garlic; bring to a simmer. Add shrimp; simmer 1 minute, until shrimp just starts to turn pink. Remove pot from heat; cool to room temperature. Cover. Refrigerate below 40ºF until ready to use. For each serving, stack 1 cup greens on chilled luncheon plate. Top with ½ cup hearts of palm, ½ avocado, sliced, ¼ cup tomato halves; 1 pear half, sliced, 4 oz. chilled, drained poached shrimp, 3 T. cilantro/yogurt dressing and 1 T. slivered almonds.
Cilantro Yogurt Dressing
Method: Heat 1 cup reserved pear juice in small stainless pan. Reduce juice by three-quarters to ¼ cup. Cool to room temperature. In stainless bowl, whisk together yogurt, cilantro, lime juice, ginger, lime zest, garlic, pepper, 1 cup minced pears and reduced pear juice until well mixed. Cover. Refrigerate below 40ºF at least 2 hours before using.
Yield
12 servings
Tags
Salad, Seafood, The National Culinary Review
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