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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
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Cut the papaya in half lengthwise and remove the seeds, reserving them in a separate bowl. Blend the mayo, ketchup, papaya seeds, tarragon, salt and white pepper in a Cuisinart or mini blender until the papaya seeds are finely ground up. Let stand half an hour or overnight. Cook, de-shell and remove the tails of the shrimp if need be and put in a large bowl. I like to use uncooked shrimp so that I can ensure they're not overdone. If using large shrimp, chop into bite size pieces and keep refrigerated until the dressing is ready. Once the dressing has had time to rest, toss the shrimp and the dressing together and add salt and white pepper to taste if needed. Using the papaya halves as bowls, divvy up the shrimp between the two halves and eat with a spoon.