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Vegetables and Shrimp With Gado Gado

Ingredients

  • 8 ounces tiny new potatoes
  • ¼ pound green beans
  • 10 baby carrots
  • ½ small cauliflower
  • ¼ of a small cabbage
  • 3 medium shallots
  • 2 medium cloves garlic
  • ½ to 1 jalapeno or Serrano chili
  • 2 stalks lemon grass
  • Enough fresh or frozen ginger to yield 1 tablespoon coarsely grated
  • ½ cup unsalted, roasted peanuts
  • 2 teaspoons tamarind paste
  • 5 teaspoons lime juice
  • 2 teaspoons brown sugar
  • 1 cup water
  • ⅛ teaspoon salt
  • 1 small Kirby cucumber
  • 10 ounces cooked, shelled shrimp
  • Nonstick pan spray
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      611 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 71 grams carbohydrates; 14 grams dietary fiber; 23 grams sugars; 47 grams protein; 228 milligrams cholesterol; 401 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings

Preparation

  1. Bring a large covered pot of water to boil. Scrub but do not peel the potatoes, and add to the water. Cook 10 to 20 minutes, depending on the size of the potatoes.
  2. Wash, trim and cut the green beans into two-inch lengths. Wash the carrots, and cut lengthwise into fine julienne strips. Wash the cauliflower, and cut into tiny florettes. Wash the cabbage, and cut lengthwise into thin strips.
  3. Place the green beans and carrots on a steamer that fits into the pot; cook for three minutes. Drain, and arrange on a serving plate.
  4. Add the cauliflower to the steamer, and cook for 90 seconds. Drain, and add to the serving plate.
  5. Add the cabbage to the steamer, and cook for one minute. Drain, and add to the serving plate.
  6. Finely chop the shallots. Mince the garlic. Heat a small nonstick pan until it is very hot, then reduce heat to medium. Spray with nonstick pan spray, and saute the shallots and garlic until they are soft and start to brown. Remove from heat.
  7. Meanwhile, wash, trim, seed and mince the jalapeno. Remove tough outer leaves of the lemon grass, slice off a tiny bit of the root and slice bulb into very thin pieces. Grate the ginger. Add the peanuts, jalapeno, lemon grass and ginger, and process in a food processor.
  8. Remove the potatoes from the water, and halve; add to the serving plate.
  9. Add the peanut mixture to the sauteed shallots and garlic, along with the tamarind paste, lime juice, brown sugar and water. Simmer, stirring until the water has been absorbed and the peanut sauce is thick but still pourable. Add more water, if necessary. Season with salt.
  10. Scrub but do not peel the cucumber; slice very thinly, and add to the serving plate. Add the shrimp. Serve the vegetables and shrimp topped with the peanut sauce.

About 1 hour

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