Poached Shrimp With Thai Basil and Peanuts

This quick shrimp salad is garnished with roasted peanuts for crunch. You can serve it on crisp lettuce leaves for an impressive presentation, but cucumber rounds also make a fine conduit.

Ingredients

• Kosher salt, as needed
• ½ pound medium shrimp, peeled and deveined
• 1 teaspoon seasoned rice wine vinegar
• 1 teaspoon peanut oil
• 1 teaspoon chopped Thai basil, or more as needed
• 1 tablespoon chopped salted, roasted peanuts
• Sliced cucumber rounds, for serving

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    35 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 45 milligrams cholesterol; 93 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 2 1/2 dozen, or 8 servings.

Preparation

1. Bring a small pot of salted water to a simmer. Add shrimp and cook gently until just opaque, about 2 minutes. Drain well; cool.
2. Toss cooled shrimp with vinegar, oil and basil. Toss in peanuts. Serve on top of cucumber rounds, garnished with more basil.

20 minutes