Wednesday, October 14, 2015

SPICY SRIRACHA SHRIMP AND RICE NOODLES ENJOY DAN:

SPICY SRIRACHA SHRIMP AND RICE NOODLES by CHEF DAN:
Serves 4

INGREDIENTS:
1 pound raw shrimp
8 ounces rice noodles
2 tablespoons olive oil
1 tablespoon butter
2 zucchini, cut in half vertically, then thinly sliced
2 shallots, thinly sliced
3 garlic cloves, minced
1/2-teaspoon chili powder
2 eggs, lightly beaten
2 tablespoons sriracha
3 tablespoons soy sauce
2 tablespoon honey
1/2-cup fresh cilantro, chapped
5 scallions, bias-sliced into 1/2-lenghts
2 shallots, thinly sliced

DIRECTIONS:
1.   Bring a pot water to boil.
2.   Add rice noodles to a bowl add hot water and let rest 20-minutes.
3.   Then drain and set aside.
4.   In a bowl stir together the honey, soy sauce, sriracha, and sesame oil.
5.   In a skillet melt butter over medium-low heat when sizzling.
6.   Add the crushed chili to the butter, when melted whisk in the eggs
7.   Stir gently and cook for about 3 minutes, set egg aside.
8.   Add 1 tablespoon of oil to the skillet and increase the heat to medium-high.
9.   Add the shrimp and sauté 2 minutes on each side, until just firm.
10.        Remove with slotted spoon to a plate.
11.        Add zucchini, and shallots, increase heat to high and add remaining oil stir fry for about 3 minutes.
12.        Add garlic and stir-fry 1 minute.
13.        Add drained noodles to the skillet along with cooked egg, shrimp and prepared sauce.
14.        Turn heat to medium-low and stir until everything is well coated with the sauce.
15.        Sprinkle with scallions, and cilantro.

ENJOY DAN:                                                            BON-APPETITE!!


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