Umm, yeah, I've got a little country stuck in my head. This past weekend I had the luxury of enjoying two whole days to myself (and a meesly 100,000 other people) sans the hubby and kids and went to the biggest country music festival on the west coast, Stagecoach 2010. Now I'm not what you'd call a country music fanatic but I definitely like it. I mean, there is definitely a song out there for everyone. There's gotta be at least one country song that speaks to you and what you are going through in that moment of your life. Anyhow, it was a great weekend, spent with some girlfriends, drinking overpriced beer, cookin' in the hot sun and listening to some good tunes.
Needless to say, I wasn't in the kitchen the last few days and I used Monday as a day to recharge my batteries. Let me tell you, it was worth the wait because tonight's dinner was delish. I've been reading this blog called Evil Chef Mom and am addicted.This lady, Krysta, is a riot. She is a mother of four and tells it how it is-funny, uncomfortable, the good, bad and kinda ugly-she writes about it all. It's real. And as a mother of three, I can certainly appreciate and relate to her sense of humor about the crazy reality that many mothers call their own. Ultimately, she's got a great style to her writing, a talented photographer and posts some great recipes. Love it.
Tonight's dinner was just what the doctor ordered. It was light, yet filling and had an irresistible combination of sweet with a little heat. Just FYI, it may be a little too spicy for the kids but perfect for adults. Enjoy.
Spicy Rice Noodles with Shrimp and Cilantro
borrowed from Evil Chef Mom who found it in Fine Cooking April/May 2010
kosher salt
16 oz. 1/4-inch-wide dried rice noodles (pad thai)
2 medium limes, 1 juiced and 1 cut into wedges
1-1/2 Tbs. packed light brown sugar
2 tsp. soy sauce
1 tsp. fish sauce
3/4 lb. peeled and deveined large shrimp (31 to 40 per lb.)
3 Tbs. canola or peanut oil
1/2 tsp. ground coriander
Freshly ground black pepper
1/2 medium red bell pepper, cored, seeded, and finely diced
1 medium jalapeno, seeded and finely diced
1 large shallot, finely diced
1/4 cup chopped fresh cilantro
Bring a medium pot of well-salted water to a boil. Add the noodles, lower the heat to a gentle simmer, and cook, stirring occasionally, until the noodles are just tender, 5 to 7 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.
In a small bowl, combine the lime juice, sugar, soy sauce, and fish sauce; set aside.
In a medium bowl, toss the shrimp with 1 Tbs. of the oil, the coriander, 1/2 tsp. pepper, and 1/4 tsp. salt.
Heat the remaining 2 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the red pepper, jalapeno, and shallot, sprinkle with 1/4 tsp. salt, and cook, stirring, for 1 minute. Add the shrimp and cook, stirring, until it turns pink and is almost cooked through, about 2 minutes. Add the lime juice mixture and cook, stirring, until the shrimp is cooked through, about 1 minute more. Add the noodles and half of the cilantro; toss until the noodles heat through and pick up the sauce, 1 to 2 minutes.
Serve sprinkled with the remaining cilantro, with the lime wedges on the side for squeezing.
kosher salt
16 oz. 1/4-inch-wide dried rice noodles (pad thai)
2 medium limes, 1 juiced and 1 cut into wedges
1-1/2 Tbs. packed light brown sugar
2 tsp. soy sauce
1 tsp. fish sauce
3/4 lb. peeled and deveined large shrimp (31 to 40 per lb.)
3 Tbs. canola or peanut oil
1/2 tsp. ground coriander
Freshly ground black pepper
1/2 medium red bell pepper, cored, seeded, and finely diced
1 medium jalapeno, seeded and finely diced
1 large shallot, finely diced
1/4 cup chopped fresh cilantro
Bring a medium pot of well-salted water to a boil. Add the noodles, lower the heat to a gentle simmer, and cook, stirring occasionally, until the noodles are just tender, 5 to 7 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.
In a small bowl, combine the lime juice, sugar, soy sauce, and fish sauce; set aside.
In a medium bowl, toss the shrimp with 1 Tbs. of the oil, the coriander, 1/2 tsp. pepper, and 1/4 tsp. salt.
Heat the remaining 2 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the red pepper, jalapeno, and shallot, sprinkle with 1/4 tsp. salt, and cook, stirring, for 1 minute. Add the shrimp and cook, stirring, until it turns pink and is almost cooked through, about 2 minutes. Add the lime juice mixture and cook, stirring, until the shrimp is cooked through, about 1 minute more. Add the noodles and half of the cilantro; toss until the noodles heat through and pick up the sauce, 1 to 2 minutes.
Serve sprinkled with the remaining cilantro, with the lime wedges on the side for squeezing.
Krysta is a great writer, I love her blog =)
ReplyDeleteOk, for some ODD and annoying reason I CAN'T get back in to edit this post.
ReplyDelete*****CORRECTION*****
I listed 16 oz of noodles when it is actually supposed to be 6. SO, this means you definitely need to double the entire recipe if you're cooking for four.
Sorry, I'll keep trying to fix it on the actual post =)
you used fiesta ware!!!!! love my fiesta ware. thank you for the kind words about my blog.
ReplyDeleteYou are VERY welcome! Keep up the good work:)
ReplyDelete