Flashback Friday - Shrimp Salad with Thai Flavors

This post originally appeared on Minxeats.com on June 8, 2012.

When the weather gets truly hot - up in the 90s - with high humidity, we don't really want to cook. Or eat, for that matter. Sometimes a nice cold salad is the best way to beat the heat. That, and cranking the air conditioning. 

I had a pound of shrimp in the fridge that was destined for either salad or cocktail, but I wasn't sure exactly what I wanted to do. When Mr Minx said he'd be happy eating PB&J, I was inspired to create a somewhat Thai-ish shrimp salad with peanut butter in the dressing.

Shrimp Salad with Thai Flavors

4 teaspoons smooth peanut butter
2 tablespoons mayonnaise
1 teaspoon Sriracha
1/4 tsp ground ginger
2 tablespoons chopped green onion
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon cold water
1 tablespoon grated lime zest
1 teaspoon lemongrass paste
1 lb shrimp, cooked, peeled, and deveined, cut into approximately 1/2" pieces
5 Peppadew peppers, diced, or 3 tablespoons chopped red bell pepper
1 tablespoon Thai basil, chopped
salt and pepper to taste
peanuts and Thai basil for garnish

Combine first ten ingredients in a large bowl. Mix in shrimp, peppers, and basil. Taste for seasoning and add salt and pepper, if needed. Cover and refrigerate until ready to use. Serve on lettuce-lined plates or on a sandwich.

Serves 2-4
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Posted on Minxeats.com.

Wheyich

Move over, Grrche, there's a second specialty grilled cheese truck on Baltimore's mean streets - Wheyich. And that's "'wich," as in "sandwich." (Like Grrche, they should just get used to hearing their name pronounced myriad ways, 'cuz that's what will happen.)

Like Grrche, this truck dishes up both plain and fancy cheese sammies, but Wheyich's menu is the more-amusing read. Their wares are named after famous bombshells (Marilyn, Sofia, Angelina) and menu descriptions use plenty of adjectives like "succulent" and "sumptuous," the latter referring to turkey.

So far, I've tried two of their offerings, a moderately but not completely plain grilled cheese with Swiss cheese and grilled onions on rye bread. I found it pretty close to perfect, as far as grilled cheeses are concerned. It had a nicely stretchy/oozy quality, with a generous amount of both cheese and onions, and it wasn't overly greasy. I'd definitely try it again. (Add a burger and some Russian dressing and it would be a boss patty melt.)

The next time I tried a Wheyich lunch, I was happy to play guinea pig with a new menu item, a cold shrimp salad sandwich named Eva (I'm guessing named for Eva Longoria, because she is physically a shrimp). Closer to a lobster roll than a grilled cheese, the "decadent" shrimp salad was served on a toasted hot dog bun and topped with shredded jack and cheddar cheese. While "decadent" might conjure up thoughts of truffle oil or caviar, the salad was simply large-ish shrimp bound in a lightly onion-y mayonnaise seasoned with a bit of Old Bay; the cheese was an unnecessary element. Overall, Eva will fit the bill nicely if you're in the market for a shrimp salad sandwich.

I also tried the lone dessert option, a salted caramel brownie. When I unwrapped it, I found the caramel completely stuck to the wrapper, the brownie naked. It was ok, but a bit too sweet and not salty enough.

Wheyich's prices are fairly reasonable: Eva, and her crabby seafood friend, Naomi, are the most expensive items on the menu at $7.99; meat and vegetarian versions come in at $6.99; and the lowly cheddar-on-white Marilyn is a mere $3.99. While their schedule is posted on their Web site, they occasionally change locations at whim, so check their Facebook page and Twitter feed for daily updates.

Wheyich Food Truck
(410) 262-4109



Posted on Minxeats.com.

Shrimp Salad with Thai Flavors

When the weather gets truly hot - up in the 90s - with high humidity, we don't really want to cook. Or eat, for that matter. Sometimes a nice cold salad is the best way to beat the heat. That, and cranking the air conditioning. 

I had a pound of shrimp in the fridge that was destined for either salad or cocktail, but I wasn't sure exactly what I wanted to do. When Mr Minx said he'd be happy eating PB&J, I was inspired to create a somewhat Thai-ish shrimp salad with peanut butter in the dressing.

Shrimp Salad with Thai Flavors

4 teaspoons smooth peanut butter
2 tablespoons mayonnaise
1 teaspoon Sriracha
1/4 tsp ground ginger
2 tablespoons chopped green onion
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon cold water
1 tablespoon grated lime zest
1 teaspoon lemongrass paste
1 lb shrimp, cooked, peeled, and deveined, cut into approximately 1/2" pieces
5 Peppadew peppers, diced, or 3 tablespoons chopped red bell pepper
1 tablespoon Thai basil, chopped
salt and pepper to taste
peanuts and Thai basil for garnish

Combine first ten ingredients in a large bowl. Mix in shrimp, peppers, and basil. Taste for seasoning and add salt and pepper, if needed. Cover and refrigerate until ready to use. Serve on lettuce-lined plates or on a sandwich.

Serves 2-4

Posted on Minxeats.com.