Spicy Shrimp Salad with Cellophane Noodles

Spicy Shrimp Salad with Cellophane Noodles | windykitchen

Everyone in full-on baseball mode today? I have to admit that I am not the world’s biggest MLB fan…I like the game and I’ve always enjoyed watching little leaguers play, but sometimes I think it’s just a little weird that so many people are so interested in watching grown men play baseball for money.

Still. If you’re a bigger baseball fan than I am, and you’re worried about how to get your baseball fix once the World Series is over, I have a recommendation for you: Catching Hell. It’s the ESPN 30 for 30 documentary about Steve Bartman, the least popular Cubs fan in the world. I knew the general story about what happened, but I had no idea that the infamous ball was sold at auction for $100,000. Or that Harry Caray’s restaurant bought it, blew it up, and used the fumes to make spaghetti sauce. Um. What?! It’s worth a watch, and it’s streaming on Netflix.

Anyway…f you want to celebrate Game 5 day with an all-American food, avert your eyes and go find some hot dogs and Crackerjacks. But if you’ve got no such plans, I’ve got a really yummy shrimp and noodle salad that has tons of fresh herbs and flavor.

Spicy Shrimp Salad with Cellophane Noodles | windykitchen

SPICY SHRIMP SALAD WITH CELLOPHANE NOODLES (adapted from Food & Wine: Annual Cookbook 2007)

juice of 2 limes
1/2 tsp lime zest
2 tbsp fish sauce (found in Asian aisle of supermarket)
1 and 1/2 tbsp sugar
1 tbsp oil
1 red Thai chile or serrano pepper, minced
1 tsp oyster sauce (found in Asian aisle)
1 pound large shrimp, shelled and deveined, with tails removed
2 2-oz packages dried cellophane noodles (found in Asian aisle)
boiling water
Salt and pepper
2 green onions, thinly sliced
1 and 1/2 cups mint leaves, roughly chopped
3/4 cup cilantro leaves, roughly chopped
3/4 cup basil leaves, roughly chopped
1/2 cup salted peanuts, crushed
Lime wedges, for serving (optional)

1. In small bowl, mix lime juice, lime zest, fish sauce, sugar, oil, chile, and oyster sauce. In large bowl, toss shrimp with half of the dressing, retaining the rest. Refrigerate, covered, for 30 minutes to let shrimp marinate.
2. In a large heatproof bowl, cover cellophane noodles with boiling water. Let stand until pliable, about 3 minutes. Drain and return to bowl, using clean kitchen scissors to snip noodles into lengths of about 2 inches.
3. Season shrimp with salt and pepper and grill over high heat until just tender, 1 minute per side. If you don’t feel like lighting up the grill, you can cook them in a skillet over medium-high heat for 3-4 minutes until pink. In large bowl, toss cooked shrimp with noodles, scallions, mint, cilantro, basil, and remaining dressing. Serve, topped with crushed peanuts and lime wedges.

Happy Game 5!


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