Shrimp and Endive Salad
|Large shrimp||1⁄2 Pound, shelled and deveined|
|Belgian endive head||4 Small|
|Canned water chestnuts||8 Ounce, drained, sliced (1 Can)|
|Soy sauce||1 Tablespoon|
|Pimento||3 Ounce, drained and cut into 2-inch strips (1 Jar)|
|Grapefruit||1 Large, halved and sectioned, juice reserved|
|Fresh ginger||1 Teaspoon, grated|
1) Cut each shrimp into three pieces and set them aside.
2) Separate the leaves from the heads of endive and cut the largest leaves in half crosswise. Wash them and pat them dry with paper towels.
3) Toss the water chestnuts with the soy sauce and allow them to rest for 3 minutes. Discard the unabsorbed soy sauce.
4) In a small bowl, dissolve cornstarch in 1 teaspoon water.
5) Stir in sugar, and salt; and set aside.
6) In a large bowl, combine the shrimp, endive, water chestnuts, pimientos and the grapefruit sections along with any reserved juice. Toss lightly.
7) Use a nonstick or nonreactive skillet to turn the mixture over moderately high heat.
8) Cook, stirring gently but constantly, for 3 to 4 minutes, or until the shrimp have turned pink and the other ingredients are hot.
9) Use a slotted spoon, to transfer the salad quickly in the bowl.
10) Add the cornstarch mixture to the liquid in the pan.
11) Constantly stir to cook the liquid for a minute or so, until it thickens.
12) Pour the dressing and sprinkle ginger over the salad. Toss lightly and serve immediately on a platter.