Friday, March 30, 2012

SHRIMP IS WHAT'S FOR DINNER TONIGHT ENJOY DAN:

SHRIMP WITH RICE NOODLES AND PINE NUTS by CHEF DAN:
Serves 4

INGREDIENTS:

12 ounces frozen shrimp, peeled and divined
1 pound rice noodles
1 tablespoon olive oil
1 tablespoon red curry paste
1/4-cup pine nuts
1 cup seafood stock
3 garlic cloves, minced
1 thumb-size fresh ginger, crushed
1/3-cup dry sherry
2 tablespoons lemon juice
1 cup fresh sliced mushrooms
1 tablespoon butter
4 cups Swiss chard
1/4-cup feta cheese

DIRECTIONS:

1.   Thaw frozen shrimp in cold salted water for 30 minutes.
2.   Bring 4 cups of water to boil, take off heat and add rice noodles.
3.   Let rest for 20 minutes, and drain.
4.   In a bowl combine seafood broth, sherry, lemon juice, S&P to taste.
5.   In a wok over medium-heat, add oil and heat until sizzling.
6.   Add red curry paste and stir for 30 seconds.
7.   Add shrimp garlic, ginger, and pine nuts.
8.   Cook 2-3 minutes.
9.   Remove shrimp from wok.
10.                Add mushrooms and butter to wok, cook about 3 minutes.
11.                Add broth mixture to wok.
12.                Bring to a boil; reduce heat.
13.                Boil gently, for about 5 minutes.
14.                Return shrimp mixture to wok, heat through.
15.                Add Swiss chard and pasta, toss to combine.
16.                Sprinkle with feta cheese.

                    ENJOY DAN:                             BON-APPETITE!!

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