Shrimp and Papaya Salad is a perfectly healthy salad that can be made quickly and easily for lunch or dinner. Papaya is a tropical fruit with orange-colored, sweet flesh and edible seeds that have a pepper-like flavor. Often you can find it used in Asian, Thai, Caribbean, and Indian cuisines, either raw or cooked.
Papayas come in a variety of shapes and sizes. For example, the Hawaiian variety is smaller and pear-shaped, while the Caribbean and Asian papayas are large. All types are delicious, though, brimming with vitamin C, antioxidants, and other nutrients.
Besides being found in a variety of different cuisines due to its wonderful flavor, papaya is especially wonderful for anyone with a sensitive stomach, irritable bowel syndrome, or poor digestion. It contains a special digestive enzyme called papain, which is why the fruit is revered as a powerful digestive aid.
- 1/2 pounds cooked bay shrimp
- 1 papaya
- 1 head butter or Boston lettuce
- A few sprigs parsley
- 2 tablespoons milk
- 1/2 cup mayonnaise
- Salt (to taste)
Directions for making Shrimp and Papaya Salad
Preparing the Shrimp:
Rinse the cooked shrimp under cold running water, pat dry with paper towels, cover with plastic wrap, and refrigerate.
How to cut a Papaya ?
Cut the papaya in half lengthwise, and 1) use the spoon to scoop out and discard the seeds. Peel off the skin with a paring knife and discard, then place the papaya cut side down on a cutting board. 2) Use a sharp knife to cut the fruit lengthwise into slices 1/2 inch wide, then slice those pieces crosswise into 1/2-inch chunks. Remember that ripe papaya is fragile, and will turn to mush if harshly handled.
Finishing the Salad:
- Rinse the lettuce leaves and pat dry with paper towels.
- Rinse the parley and pat dry; remove the stems and discard. Finely chop the leaves.
- Arrange 2 or 3 lettuce leaves on each serving plate, making them into a bed for the salad.
- Stir the milk into the mayonnaise to thin it.
- Distribute the shrimp and papaya onto the 4 plates. Sprinkle on salt, drizzle the dressing over each serving, and scatter some chopped parsley on top. Serve.
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