Thursday, August 06, 2009
Summer cooking: Shrimp and Noodles
Have you tried rice noodles? My grocery carries them in the Asian foods section. They have a light springy texture - great for summer weather. The other reason they are great for summer cooking is that they "cook" just by softening in hot tapwater for ten minutes. Pair that with the quick cooking time for the shrimp (three minutes in a hot skillet), and this is a great, fast meal.
To make this, I sauteed a combination of veggies I had on hand - carrot, onion and red bell pepper - with garlic and ginger. During the last three minutes I added the shrimp, then pulled out the veggies and shrimp straight to the serving bowl on top of the noodles. I deglazed the pan with some stock (you could use water) and soy sauce and poured the liquid over the whole thing. Finally, I garnished with a thin slice of red pepper because it has that pretty flower look, and lots of fresh cilantro.
Zack loves taking the tails off his shrimp!
And now my friends, I am excitedly getting ready for my sister to arrive today, so if I am scarce in this space, you'll know why!