SHRIMP AND SNAP PEAS WITH MISO SESAME SAUCE ENJOY DAN:

      SHRIMP AND SNAP PEAS WITH MISO SESAME SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:
1 (12 Oz) package snap peas, trimmed bias sliced in half

1-1/4-pound shrimp, peeled and deveined

1/4-head of Napa cabbage, coarsely chopped

3 red radishes, sliced into 1/2-moons

3 scallions, bias-sliced into 1/2-inch lengths

2 tablespoon toasted sesame oil

4 tablespoons rice vinegar

1-1/2-tablespoon white miso paste

1 thumb-size fresh ginger, peeled and finely grated

Sea salt to taste

3 tablespoons toasted sesame seeds

DIRECTIONS:

1.   Bring a large pot of water to a boil over high-heat.

2.   Fill a bowl with cold water and ice cubes.

3.   Add the snap peas to the pot; cook 30 seconds.

4.   With a slotted spoon transfer to ice bath, adding more ice if needed.

5.   Let them cool for 30 seconds and pat dry, add to a salad bowl.

6.   Return pot water to boil shrimp and cook 2 minutes.

7.   Drain and place in the ice cube bath.

8.   Cut the shrimp in half horizontally creating 2 thin halves adding to the salad bowl.

9.   In a blender add vinegar and next 3 ingredients.

10.                While motor is running add oil and run until emulsified.

11.                 In a bowl with the peas and shrimp add the cabbage, radishes, and scallions.

12.                Pour the dressing over the salad and toss until evenly distributed

13.                Top with toasted sesame seeds.

ENJOY DAN:                                             PLANT SEEDS & SING SONGS!!