No popular authors found.

Categories

No categories found.


Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!






Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Grilled Shrimp with Rice Noodles (Gluten-Free)

As a kid, shrimp was one of my perpetual favorite foods. If something had shrimp in it, I'd probably eat try it. Shrimp is the reason I first tried gumbo, teriyaki, scampi, fried rice and coconut curry.

The finished grilled shrimp with rice noodles. Photo: CC--kevandyI think that the vast majority of my exposure to international cuisine came out of my love for the lowly, bottom-dwelling, water bug that is the shrimp. I still one them to this day. This recipe grabs them hot off the grill and tosses them into a pile of rice noodles in a delicious Southeast-Asian inspired sauce. This is a great way to dip your culinary toes in Asian waters without breaking the bank or freaking out the taste buds of more timid eaters.

Ingredients:
14 ounces flat rice noodles
½ cup fresh lime juice
⅓ cup fish sauce
½ cup packed light brown sugar
2 cloves garlic, finely chopped
1 to 2 teaspoons Asian chili sauce (such as Sriracha)
1 pound medium-large shrimp, peeled and deveined
1 medium bunch asparagus, trimmed
5 ounces Shiitake mushrooms, trimmed
1 medium carrot, shredded
½ cup fresh cilantro

Directions:
Bring a large pot of water to a boil.

Add the noodles and cook as the label directs; drain and rinse with cold water.

Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.

Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces. Stir in the noodles and cook another minute or two, stirring well with a wooden spoon to prevent sticking.

Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.

Celiac.com welcomes your comments below (registration is NOT required).



Related Articles




Spread The Word





1 Response:

 
Melindy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
18 Sep 2012 4:26:11 PM PST
I thought this was a great dish. I scaled back on the fish sauce to a 1/4 cup, added a little peanut butter to the marinade and cooked everything in a skillet. It was delicious and very satisfying.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *: