This is a healthy and delicious chilled dish, perfect for Lowcountry picnics or a family meal.
Yield: Serves 10: 1 serving = 1-3/4 cup
Ingredients
Use fresh Farmer’s Market vegetables and local shrimp
1 pound linguini noodles cooked (don’t rinse) and chilled
4 cups cooked shrimp, peeled, deveined, tailless
1 cup scallions, sliced on angle
2 cups broccoli florets
1 cup shredded carrots
2 cups mushrooms (chantrelle or shitake)
2 tablespoons sesame oil
2 teaspoons chili oil
• cup rice wine vinegar
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
• cup low-sodium soy sauce or soy sauce substitute (recipe below)
• cup fresh lime juice (about 2 limes), and zest of 1 lime (1 tablespoon)
Low-Sodium Soy Sauce Substitute (makes 1 cup)
4 teaspoons “Better Than Bullion Reduced Sodium” paste
1 teaspoon reduced-sodium soy sauce
4 teaspoons balsamic vinegar
2 teaspoons dark molasses
• teaspoon ground ginger
• teaspoon white pepper
• teaspoon garlic powder
1• cups water
Directions
Mix first 6 ingredients together in large bowl and set aside. Blend remaining ingredients together in blender until well incorporated – about 1 minute. Pour dressing mixture over pasta mixture and toss until well coated, then serve.
