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Tag: Shrimp

Asian noodle salad

It’s the New Year, and I think I have to finally break the self imposed exile from the blog and before I forget wish you all a very Happy New Year!!!  My last blog post was about salads and I had promised all of you three salad recipes.  Today I am going to share a very interesting Asian noodle salad recipe and after having it you will never find salads boring ever.The best part about this salad is that it’s hot, spicy, very refreshing for the palate and is a complete meal in itself. Since trying out this recipe I have already made it twice in the space of two weeks, that’s how awesome it is. And I make it in huge quantities, so there are lots of leftovers; you can eat it straight out of the fridge.

My inspiration for this salad is Thai food and the secret to this is the dressing. Once you get the dressing right, you mix and match with any vegetable combination that you might be fond of. Also I insist on the rice noodles, you can try with other noodles but it’s just not the same. I have used shrimp, but you can substitute it with any other protein like leftover chicken or fried tofu. Alternatively skip it altogether for a lighter version.

Asian Noodle Salad

Ingredients

Dressing

¼ cup lime juice

¼ cup rice vinegar

1 tsp grated ginger

Couple of large garlic cloves

4-5 Thai red chillies (you can change the amount depending on the level of hotness desired)

2 tbsp honey

2 tbsp sesame oil

1 tbsp vegetable oil/olive oil

1-2 tbsp fish sauce

Salt and fresh ground black pepper

Salad

350 Gms of rice noodle/ rice vermicelli

Quarter of small cabbage thinly sliced

Half a carrot finely julienned

1-2 Thai red chillies thinly sliced

2 large scallions thinly sliced

½ cup roasted peanuts coarsely chopped

Salt

200 Gms shrimps

Some Thai basil finely chopped

Some fresh mint leaves finely chopped

Fried onions (optional)

Instructions

In a bowl combine the lime juice, rice vinegar and ginger, I usually like to mince the garlic and chillies together with a pestle and add. Add the balance ingredients listed under dressing and mix well. You can change up the quantities as per your taste, depending how spicy or sweet you would like.

Cook the noodle as per the directions in the package. Season the shrimps with salt and sauté them in a little oil till pink, which usually takes about a minute and a half each side, for medium sized shrimps. Place the noodles in a large salad mixing bowl and the veggies, and the herbs and the peanuts. Pour the dressing and toss to coat well. Season as per taste. Add the shrimp and garnish with scallions and peanuts and fried onions.*

 

*to make fried onions chop onions and fry them in oil till brown , soak excess oil and air dry.

Shrimp Alfredo Pasta-the Mc Dreamy of all Pasta

The joy of cooking a tasty dish is indescribable and if that dish is probably the simplest pasta recipe that I know, than that joy multiplies manifold. I call it the Mc dreamy of all pasta dishes, because its creamy and dreamy!! Presenting the Shrimp Alfredo Pasta( drum roll please!)

So by now it’s an established fact I love myself short cut recipes or let me put it this way a long list of ingredients puts me of; although that doesn’t mean I don’t attempt them once in a while. Having said that, when you are cooking with a relatively few ingredients, the importance of freshest and the best produce cannot be stressed enough. And now that I am proud owner of an herb garden, I love plucking them fresh from the garden and cooking.

I cannot put into words the difference fresh from the garden to kitchen makes to the taste of the food. Before having fresh basil from the garden, I had forgotten the aroma of fresh basil. Most of the times the basil I got from the market was so wilted that the essence of it was long gone. The food also tastes incredible, and after my herbs I am dying to try out some veggies from my garden in the kitchen.

Iam a little partial to pasta, probably because this the first thing I learnt cooking, one wonders how a Bengali sitting in India learnt cooking by making pasta, well that’s globalisation for you. Food knows no boundaries, and there is no love greater than the love of food!! So this is comfort food for me, or as we say in India “ghar ka khana”. Well before it gets any weirder and I become the butt of many jokes, over to the recipe.

 

Shrimp Alfredo Pasta

Ingredients

350 Gms fettuccine pasta

400 gms shrimp deveined and cleaned

1 onion finely chopped

Butter and olive oil for cooking

1 garlic clove

1/3 cup cooking white wine

1 ½ cup crème fraiche (you can also use heavy cream)

1/3 cup parmesan cheese

Salt and pepper

Parsley for garnish

Paprika

Method

Cook the fettuccine in a pot of salted water till al dente, once done remove, drain the water, retain a bit for the sauce, and sprinkle some olive oil, so that the pasta does not stick.

While you are boiling the pasta, season the shrimp with salt, pepper and some paprika. In a pan take some olive oil and cook the shrimps for about a minute till they are no longer translucent, please note we do not want them fully cooked. Do not overdo the shrimp or they will turn rubbery. Once done, remove the shrimp in a bowl.

In the same pan add some butter and some olive oil so that the butter does not burn, it’s always a good idea to add some oil when you are cooking with butter, as butter has a tendency to burn quickly. Now add the onions and sauté till golden. Add the finely chopped garlic and then add the wine to deglaze the pan.

Stir in the creme fraiche in low heat, and sauté for 2 minutes, add the grated cheese and remove from the heat, we do not want the cheese to separate from the creme fraiche. Season with the spices-salt, pepper and paprika.

The final Stir

The final Stir

Finally fold in the shrimp the cooked pasta, and add the final touches with the parsley and some more cheese and freshly cracked black pepper.

P.S Dont have too many good pictures, it just doesnt last long to take pictures.

 

 

 

 

 

 

 

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