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Shrimp With Roasted Red Pepper Vinaigrette and Edamame
Chef Cherry Madole roasts red bell peppers to make big batches of this tofu vinaigrette to use in a variety of applications.
At caterer The Tangerine Food Co. in Des Moines, chef Cherry Madole roasts red bell peppers to make big batches of this tofu vinaigrette to use in a variety of applications.Photo courtesy of The Soyfoods Council
Servings
5
5
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Shrimp
Chef Cherry Madole
The Tangerine Food Co.
Des Moines, Iowa
At caterer The Tangerine Food Co. in Des Moines, chef Cherry Madole roasts red bell peppers to make big batches of this tofu vinaigrette to use in a variety of applications. Here, the creamy dressing is tossed with grilled shrimp and served on a bed of steamed edamame and corn over salad greens.
Ingredients
3 oz. soft silken tofu
1/2 cup chopped roasted red peppers
2 cloves garlic, minced
1 oz. freshly squeezed lemon juice
½ tsp. smoked paprika
½ tsp. salt
¼ tsp. round pepper
1/3 cup soy oil
20 shrimp, shelled, deveined and grilled (with tails on)
1 cup edamame, steamed
1 cup fresh corn kernels, steamed
Salad greens
Steps
1. In blender container, combine tofu, roasted peppers, garlic, lemon juice, paprika, salt and pepper for vinaigrette. Cover and blend until smooth.
2. Slowly add oil; continue to process until creamy. Refrigerate 4 hours or overnight for flavors to develop.
3. To serve, place salad greens in shallow bowl; top with edamame and corn. Toss shrimp with vinaigrette and divide over vegetables.
Photo courtesy of The Soyfoods Council
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