For the citrus coulis:<\/p>\n
1 cup fresh orange juice
\n1\/4 cup fresh lime juice
\n1\/4 cup fresh lemon juice
\n1\/4 cup fresh grapefruit juice
\n3 T. sweet chili garlic sauce
\n1\/4 cup rice wine vinegar
\n1\/4 cup low-sodium soy sauce<\/p>\n
For the shrimp and shiitake cakes:<\/p>\n
2 T. vegetable oil
\n2 minced shallots
\n1 tsp. minced fresh ginger
\n1\/2 pound shiitake mushrooms, stemmed and diced
\nSalt and pepper to taste
\n1 pound shrimp, peeled, deveined and diced
\n2 T. finely chopped green onion
\n1 T. finely chopped fresh mint
\n1 T. finely chopped fresh cilantro
\n1 T. finely chopped fresh basil
\n1\/4 cup rice flour
\n1 T. butter, melted<\/p>\n
5 C. Mixed Greens, Julienned Carrots & Julienned Cucumber
\nSunflower or Diakon Sprouts can be added to the salad, if available<\/p>\n
To make the coulis: In a blender or large bowl, combine orange, lime, lemon and grapefruit juices. Add chili garlic sauce, vinegar and soy sauce and pulse to combine. To make the cakes: Preheat oven to 350 degrees. In a saut\u00e9 pan over medium high heat, add oil. Add shallots and ginger and saut\u00e9 until softened. Add shiitakes and saut\u00e9 until tender. Sprinkle with salt and pepper. Remove to a plate and let cool. In a large bowl, combine shrimp, green onion, mint, cilantro, basil and cooled mushroom mixture. Add the flour and stir until incorporated. If using cooking rings, brush lightly with butter. Lightly brush a baking sheet with remaining butter. Divide the shrimp mixture and fit into rings or shape by hand into cakes and place on baking sheet. Bake for 4 to 8 minutes, or until shrimp cake turns opaque. Toss salad with enough coulis to lightly coat. Arrange lettuce on plates, tops with warm cakes and drizzle each with coulis.<\/p>\n
Yield: 5 servings
\nCalories: 370
\nFat: 10g
\nFiber: 8g<\/p>\n","protected":false},"excerpt":{"rendered":"
For the citrus coulis: 1 cup fresh orange juice 1\/4 cup fresh lime juice 1\/4 cup fresh lemon juice 1\/4 cup fresh grapefruit juice 3 T. sweet chili garlic sauce 1\/4 cup rice wine vinegar 1\/4 cup low-sodium soy sauce For the shrimp and shiitake cakes: 2 T. vegetable oil 2 minced shallots 1 tsp. minced fresh ginger 1\/2 pound shiitake mushrooms, stemmed and diced Salt and pepper to taste 1 pound shrimp, peeled, deveined and diced 2 T. finely…<\/p>\n