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!!