Papaya boats with sesame shrimp

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Sesame seeds
2 tablespoons Lime or lemon juice
½ teaspoon Grated lime or lemon rind
½ teaspoon Dry mustard
⅛ teaspoon Salt
⅛ teaspoon Ground cumin
1 pinch Ground coriander
1 pinch Cayenne pepper
⅓ cup Salad oil
1 pounds Small peeled, cooked shrimp
½ cup Finely chopped celery
2 Green onions -- thinly
Sliced
2 Papayas -- ripe
Shredded iceberg lettuce
Sour cream
Lime and orange wedges (for
Garnish)

Directions

1. In a small frying pan, stir sesame seeds over medium heat until lightly browned (6 to 8 minutes); cool slightly.

2. In a medium bowl mix lime juice, lime rind, mustard, salt, cumin, coriander, and cayenne. Using a whisk or fork, gradually beat in oil until well combined. Stir in 4 teaspoons of the sesame seed, reserving remainder for garnish. Lightly mix in shrimp, celery, and onion. Cover and refrigerate for 1 to 2 hours to blend flavors.

3. Peel papayas. Cut in half and scoop out seeds. Place each half on a salad plate lined with shredded lettuce. Fill each half with a fourth of the shrimp mixture. Top each with a dollop of sour cream and sprinkle with reserved sesame seed. Garnish with lime and orange wedges.

Recipe By : the California Culinary Academy File

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