Thai Papaya Salad & Browned Butter Shrimp

I made this delectable papaya salad along side some sauteed shrimp. A winning combination.  Here is how I like to enjoy my Papaya salad.

Thai Papaya Salad Serves 2-3

-Shredded Green Papaya (one bag weighed about 8oz)
-Shredded Carrot (1/4 cup or less)
-2 Birds-eye chilies (It's pretty spicy but builds slowly)
-2-3 Garlic cloves
-5 Tbsp fish sauce
-2 Tbsp Tamarind Paste
-1/2 Tbsp Sugar
-1 Tomato cut into wedges
-1 cup Romaine lettuce chopped (optional but advised to catch juices & tame heat)
-1 Tbsp Toasted crushed peanuts for garnish
-Green onions or Thai basil to garnish (optional)

1. Put shredded papaya & carrots in a large bowl.  With a mortar & pestle or a food processor add garlic & chilies, chop or smash finely.

2. In a smaller bowl add fish sauce, sugar, tamarind & chili, garlic mixture, combine well. Pour over papaya & carrots.

3. With your plastic gloved hand or wooden spoon mix well, squeezing it a little to penetrate the flavors into the papaya.

4.Plate over a bed of lettuce, juices & all. Add tomatoes & garnishes.


Browned Butter Shrimp Serves 2
-16 Large Peeled Shrimp
-1 Tbsp Salted Butter
-2-3 Cloves Garlic, minced
-1/2 Tsp Powdered ginger
-Salt to taste

1. Heat skillet on medium heat, add butter till it foams a little, then add garlic, saute till slightly golden (make sure butter does not burn, only browns slowly)

2. Add shrimp, saute for 30 seconds, add ginger powder & salt, continue to saute until shrimp is slightly caramelized. Butter should be toasted golden brown. Serve by pouring butter & garlic over the shrimp. The end product should be buttery & nutty from the caramelized ginger & garlic. I loved it so much I took my papaya salad for a swim in the butter remnants, boy was that good.