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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

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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.

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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.




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