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Shrimp With Roasted Red Pepper Vinaigrette and Edamame
Chef Cherry Madole roasts red bell peppers to make big batches of this tofu vinaigrette to use in a variety of applications.
At caterer The Tangerine Food Co. in Des Moines, chef Cherry Madole roasts red bell peppers to make big batches of this tofu vinaigrette to use in a variety of applications.Photo courtesy of The Soyfoods Council
Servings
5
5
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Shrimp
Chef Cherry Madole
The Tangerine Food Co.
Des Moines, Iowa
At caterer The Tangerine Food Co. in Des Moines, chef Cherry Madole roasts red bell peppers to make big batches of this tofu vinaigrette to use in a variety of applications. Here, the creamy dressing is tossed with grilled shrimp and served on a bed of steamed edamame and corn over salad greens.
Ingredients
3 oz. soft silken tofu
1/2 cup chopped roasted red peppers
2 cloves garlic, minced
1 oz. freshly squeezed lemon juice
½ tsp. smoked paprika
½ tsp. salt