Wheat Noodle w/ Shrimp

[gsganzer]

Here's another great summer recipe. Other than the freshly cooked shrimp, the recipe is essentially served cold. This is a pretty interesting recipe. The flavors really hit you when you stop eating and sit there, enjoying the last of your wine. It pairs really well with a slightly sweet wine, like a dry Reisling.

We often enjoy this dish with the Asian Cucumber Salad, that I also posted in this forum.

Wheat Noodle w/lime shrimp​

12 ounces wheat spaghetti

¼ cup vegetable oil, divided

5 tbl low-sodium soy sauce

5 tbl Tamari soy sauce

1 tbl agave syrup

2 large shallots, thinly sliced and separated into rings

6 garlic cloves, chopped

1.5 tsp finely grated lime zest, plus 2 Tbl lime juice

1 pound large shrimp, shelled and deveined

Sea salt, to taste

2 scallions finely chopped

1/2 tsp crushed red pepper

Lime wedges and 1/3 cup chopped cilantro for serving



Combine the shrimp, 1 tbl oil, lime zest, lime juice, red pepper flakes and garlic in a bowl and toss to coat. Allow to marinate for about 15-60 minutes stirring occasionally, while you work on the next steps.

Bring a large pot of water to a boil and cook the noodles per package instructions. Drain and rinse under cold water. Place in large bowl and add 2Tbl of the oil, soy sauce, tamari and agave syrup. Toss and then place in refrigerator. Toss occasionally to help the noodles soak up all the liquid.

In a skillet, heat the remaining oil. Add the shallots and cook on moderate heat until browned and crisp. These can burn easily, so be careful. I fish out the done ones with a fork and place them on a plate lined with a paper towel, so I can get them all cooked without burning them.

Using the same pan that was used for cooking the shallots, add the shrimp and cook for about 3 minutes per side, until translucent. The original recipe called on grilling them. I like cooking them in the pan, because I think they get more flavor from the previously cooked shallots and helps them baste in the tangy lime juice.

Serving:

Arrange some noodles on a plate. Add your desired quantity of shrimp on top. Sprinkle over the top with cilantro, crisp shallots and scallions. Squeeze a lime wedge or two over all of it.

Due to the tanginess of the lime, this pairs well with a dry Riesling wine.

Enjoy!

 

[RobertN]

We like to make our own invention, drunken Camerones de Ajillo over rice.

1 lb shrimp or prawns, shelled and deveined
1 head garlic, peeled and coarsely chopped
Hornitos white tequila

Put cleaned shrimp and garlic in a shallow skillet
Cover with white tequila
Let sit/marinate 5-10 minutes (no longer than 10 minutes; shrimp will be astringent)
Bring to a slow simmer till shrimp are tender/done
Serve over rice