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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Wednesday, May 22, 2013

Shrimp and Mango Salad with Glass Noodles

This was so beautiful to look at, and tasted great too.  I was nice and light, perfect for a hot spring day.  The recipe comes from Epicurious and I only made a few changes.  It's super easy and comes together quickly with just a little chopping.  

Here's what you need:

4 ounces very thin bean thread noodles (also known as cellophane or glass noodles)
1 pound large shrimp
2 large mangoes
3 green onions
1/4 cup coarsely chopped fresh basil or cilantro or a combination
1 small red chili pepper
1/3 cup rice vinegar
2 tablespoons sugar
1 1/2 teaspoons salt

Bean thread noodles are very easy to cook.  I poured boiling water over them and let them sit about 10 minutes before draining.  

Here they are cooked.  Set them aside.

Poach the shrimp with shell on just a few minutes until cooked through.  You could also grill or pan sear these if you like.  Peel them and set aside to cool.  

Peel and dice the mango, finely slice the green onion, herbs and chili pepper.

Now make the dressing by combining the rice vinegar, sugar and salt.  Pour half the dressing over the noodles.  

Mix the shrimp in with the mango mixture and toss with the rest of the dressing.

To serve, mound some noodles on a plate and top with the shrimp mixture.  Beautiful looking and great tasting!  

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