Monday, September 13, 2010

Carmelized Chili Shrimp (from my mother in laws Southern Living) - serves 4,

Who knew.  My mother-in-law, bless her little heart, has taken a downward spiral when it comes to cooking.  If I could tell you about our Thanksgiving dinners, you'd be aghast (and oh, how she tries). However, she does, every now and then, come up with a magazine, that she rarely looks at or even cooks from, that I will find a recipe that's worth trying.  Hence, this months issue of Southern Living.  I don't read this magazine except when we are at the in-laws, doing nothing, and all there is to do is watch hunting shows, watch the saturated fat come out of the pantry and get eaten, and read magazines.  The selections are either Southern Living, People, Playboy or Cabela's Hunting Catalog.  You get the picture of what it's like.  And, there is no way on God's green earth that my in-laws would eat this meal.  If it doesn't come with ketchup or Mrs. Baird's bread, then the whole meal becomes a different thing all together.

My family did enjoy this and it just might become a favorite.  And, if not, I'll always have the ketchup in the wings.


6oz rice stick noodles (vermicelli)
1 lb broccoli florets
1 green onion, finely chopped
Salt and pepper
3 tbs sugar (or 2 tbs honey)
1 tbs water
1 tbs olive oil
3 cloves garlic, very thinly sliced
1/4 tsp crushed red pepper
1 tbs low sodium fish sauce
1 lb shrimp (16 to 20 count), peeled and deveined
1/4 cup fresh cilantro leaves

In a heavy 12 in skillet, heat 1 inch water to boiling on high.  Add noodles and cook 1 to 2 minutes or until just tender.  With tongs, transfer noodles to colander.  rinse under cold water and drain.

When water in skillet returns to boiling, add broccoli.  Cook 3 minutes or until tender-crisp; drain and transfer to large bowl.  Toss with green onion and 1/4 teaspoon salt.  Wipe skillet dry.

In the same skillet, cook sugar (or honey) and water on medium high heat (stirring until sugar dissolves) 3 to 4 minutes or until mixture turns dark amber.  Stir in oil, garlic, and red pepper.  Cook 10 seconds, then stir in fish sauce and shrimp.

Cook 3 to 4 minutes or until shrimp have turned pink, stirring occasionally.  Add broccoli and stir to incorporate.  Turn off heat.  Plate with noodles and top with broccoli and shrimp.

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