RICE-NOODLE SHRIMP SALAD
MAKES 2 SERVINGS.
1/2 cup bean sprouts
1 carrot, coarsely grated
1/2 pound shrimp, peeled, deveined
1/2 tbs sugar
1 1/2 tbs oil
1/8 cup plus 1 tsp fish sauce
1 1/4 cups mixed chopped herbs
1 romaine lettuce heart, thinly sliced
1 clove garlic, grated
1/4 jalapeno pepper, thinly sliced, seeds removed
1 lime, zested and juiced
4 oz vermicelli rice noodles
Cook noodles as label directs, drain, rinse under cold water, then snip into smaller pieces. MAKE DRESSING---Whisk 1/8 cup fish sauce, lime juice, 1 tbs oil, jalapeno, sugar, half of the garlic and 1/4 cup water in a bowl, set aside. Heat a grill. Combine lime zest and juice and remaining garlic, 1/2 tbs oil and 1 tsp fish sauce in a bowl. Add shrimp, toss. Grill shrimp until lightly charred and opaque. Toss noodles, romaine, carrots, herbs and sprouts in a bowl, add enough of the dressing to coat, toss. Divide among bowls, top with shrimp. Drizzle with dressing, then SERVE...
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