Lemongrass + Bok Choy Shrimp Salad
makes 4 servings, roughly 3/4 cup per serving
What You Need:
- 1 LB shrimp, peeled + deveined
- 1/2 cup sour cream
- 1/2 cup plain Greek yogurt
- 1 inch ginger, minced
- 2 TB lemongrass paste
- Salt + pepper, to taste
- 2 tsp lime juice
- Lime zest
- 5 heads baby Bok Choy, bottoms cut off + lightly sautéed
- Cook the shrimp in their own water over medium heat until opaque.
Meanwhile, in a skillet with a dash of oil, sauté the Bok Choy until tender.
Place all in a medium bowl + mix in with the remaining ingredients.