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!!