Wednesday, May 11, 2011

Recipe - Thai Shrimp & Noodles

This was definitely a "use what I've got" kind of meal. Enter a text to Lani with key ingredients I had on hand, and a craving for Thai, and you have this meal. It's a little labor intensive because of breading and frying the shrimp, but it's so worth it!

Thai Shrimp & Noodles

- Shrimp - peeled and de-tailed
- frozen broccoli (or fresh), steamed
- thin spaghetti (or any kind of noodles) - cook according to package until al dente

Sauce Ingredients - (From Rachael Ray's Rollover Sweet & Spicy Sesame Noodles)
- 1/2 Cup chicken stock
- 1" piece of fresh ginger, peeled & grated or 1 tsp ground ginger
- 1 clove garlic, grated
- 3 tablespoons peanut butter
- 1/4 Cup Tamari (dark soy sauce)
- A couple dashes of hot sauce (like Frank's - I add a few more than a couple dashes)
- 2 tablespoons canola oil
- 2 tablespoons honey

Shrimp Breading Ingredients (From Pat & Gina's Oven Fried Chicken Recipe - I use this breading recipe often! It's so tasty!)
- 2 eggs
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon hot sauce (like Frank's)
- kosher salt & pepper
- 2 1/2 cups panko bread crumbs
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic pepper

1. Start the shrimp first. Get some veggie oil heating in a skillet. You need about 1/2" standing in the skillet, on medium-high. While that's heating, in a shallow dish, whisk the eggs, mustard, honey, hot sauce, and salt & pepper, to taste. In another separate shallow dish add the panko, salt & pepper, paprika, cayenne, and garlic powder, whisk to combine. Dredge your washed, de-veined, de-tailed shrimp in the wet mixture, and then in the dry mixture, patting the breading on so it adheres. Plop a handful of the shrimp in the frying pan. Your oil should sizzle, if it's not, it's not hot enough. And if it's crazy sizzling, it's TOO hot. Let the shrimp fry for 2-3 minutes on each side. Your breading should be a lovely golden brown. Work the shrimp in batches or you'll bring the temperature down of the oil and they won't fry up crispy. Put the finished shrimp on a plate with a paper towel to soak up the extra oil. Cover with aluminum foil to keep warm while you finish everything else up.

2. Start steaming the broccoli - microwave if that's your thing. I just put it in a pot with a little bit of water...about a 1/4" on the bottom of the pan. Plop the broccoli in, and let it simmer, covered, until tender.

3. Cook your noodles according to the package.

4. While you're cooking the noodles, make the sauce. Heat the chicken stock in a small saucepan. Once warm, add the ginger, garlic, peanut butter, Tamari, hot sauce, canola oil, and honey. Whisk to combine. Don't be afraid to add more hot sauce for more spice, or more honey for more sweetness. Let it simmer for a minute or two to let the flavors combine. Taste it to make sure it's where you want it, flavor-wise.

5. Plate it up with a little noodles, top with shrimp and broccoli. Enjoy!

I even steamed some frozen edamame for Will and I to munch on while I made dinner. Here he is mowing it down and giving your his best shirtless "CHEEEEEZE!".

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