We skipped the shrimp and served this as a side to Vietnamese grilled lemon grass pork.
- 8 ounces rice vermicelli noodles
- 1 english cucumber, halved lengthwise, seeded and thinly sliced into half moons
- 1 medium shallots, halved and thinly sliced
- 1 tsp kosher salt
- 1 cup roasted peanuts (finely chopped) *
- 6 TBSP lime juice
- 1 fresno or thai serrano chili, stemmed, seeded and minced **
- 3 TBSP fish sauce
- 2 TBSP packed brown sugar
- 2 tsp ground black pepper
- 1 lb cooked shrimp (roughly chopped)
- 1 1/2 cups chopped fresh cilantro, mint and/or basil
* Cashews will do in a pinch, as it did for us. We only had the lightly salted ones but it worked just fine.
** Didn’t have chilies on hand and wanted the kids to eat it, so we substituted with a small pinch of cayenne
- Bring a large pot of water to a boil. Add noodles and cook until tender, 2 to 3 minutes. Drain in a colander, then rinse under cold running water, tossing until fully cooled. Drain again. Use kitchen shears to snip the noddles in several places to cut them into shorter lengths. Transfer to a large bowl; set aside.
- In the colander, toss cucumber and shallot with the salt. Let drain in the sink for about 5 minutes.
- In a small bowl, stir together peanuts, lime juice, chili, fish sauce, brown sugar and pepper.
- Add the cucumber-shallot mixture, the shrimp, and the chopped herbs to the bowl with the noodles. Add the dressing and toss well.
yield: 4 servings
time: 20 minutes
source: Milk Street, July-August 2020, p.4
- 2 1/2 cups chicken stock/broth divided
- 2 cups whole milk
- 4 tablespoons butter divided
- 3/4 cup stone-ground grits
- 1 cup sharp cheddar cheese shredded
- 4 strips bacon
- 1 lb. jumbo shrimp peeled and deveined
- kosher salt to taste
- black pepper to taste
- thinly sliced green onions for garnish (optional)
Bring 2 cups of the chicken broth, the milk (2 cups), 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Cover and simmer for 15-20 minutes, or until grits are fully cooked, soft, and creamy, whisking again every 5 minutes or so.
Meanwhile, cook the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
Drain all but 2 tablespoons of the bacon grease from the skillet.
Rinse the shrimp with cold water and pat dry. Season with salt and pepper. Cook in the bacon grease until only just cooked- about 2 minutes per side.
Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the shrimp and stir until melted and broth is heated.
When grits are finished cooking, remove from heat and stir in the cheese (1 cup) until melted.
Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions. Serve immediately.
Calories: 610; Fat: 36g (sat 19g); Protein: 40g; Cholesterol: 372mg; Sodium: 1,892mg; Fiber: 1g; Carbohydrates: 30g (7g sugars)
yield: 4 servings (serving size: 1 bowl)
time: 30 minutes
- 1 pound linguine
- 1/2 cup plus 1 tablespoon olive oil
- 6 cloves garlic, finely chopped
- 1/4 cup dry white wine
- 18 littleneck or chowder clams
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh Italian, flat leafed parsley
1. IF YOU HAVEN’T RINSED YOUR CLAMS, DO IT NOW. It will take about a half hour if done haphazardly, a couple of hours if done conscientiously. If you like gritty clams, by all means skip this step.
2. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.
3. Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.
NOTE: We like to pick out the clams from the sauce and into a bowl, mix the pasta with the sauce, plate the pasta, and then arrange the clams decoratively over the pasta. It looks better, and it prevents fights over who got too many or not enough clams in their serving.
nutritional information: Not available
yield: 4 servings (serving size: 1 bowl)
time: about 25 minutes
1 tablespoon sesame seeds
1 tablespoon sesame oil
2 garlic cloves, crushed
1 tablespoon soy sauce
1 tablespoon mirin
20 raw large shrimp, peeled
Combine sesame seeds, sesame oil, garlic, soy sauce, and mirin. Add shrimp and toss to coat evenly. Thread 5 shrimp on to each presoaked skewer. Cover with plastic wrap and refrigerate for 30 minutes. Grill according to instructions below. Serve with lime wedges.
Grill over medium hot coals (or broil in broiler) until the shell is pink and the flesh is opaque, 3 minutes per side.
nutritional information: not available
yield: 4 servings (serving size: 5 shrimp)
time: 45 min
source: Grilling: Where There’s Smoke There’s Flavor, p. 66
3 cups grape tomatoes
Cooking spray* (we used 2 TBSP extra virgin olive oil)
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
1 1/2 pounds sea scallops
2 tablespoons thinly sliced fresh basil
- Preheat broiler.
- Arrange tomatoes in a single layer in a shallow roasting pan; lightly coat tomatoes with cooking spray or 2 TBSP extra virgin olive oil. Sprinkle tomatoes with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well to coat. Broil 10 minutes or until tomatoes begin to brown, stirring occasionally.
- While tomatoes cook, heat oil in a large cast-iron skillet over medium-high heat. Pat scallops dry; sprinkle both sides of scallops with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add scallops to skillet; cook 2 minutes on each side or until desired degree of doneness. Add pasta to skillet, toss with tomatoes and scallops; sprinkle with basil.
Calories: 204| Fat: 5.1g (sat 0.7g,mono 2.6g,poly 1g) | Protein: 29.6g | Carbohydrate: 9.4g | Fiber: 1.4g | Cholesterol: 56mg | Iron: 1.1mg | Sodium: 519mg | Calcium: 49mg. (Note: Does not include nutritional information for the pasta.)
yield: 4 servings (serving size: about 4 1/2 ounces scallops, about 1/3 cup tomatoes, and 1 1/2 teaspoons basil)
source: Maria Everly, Cooking Light, APRIL 2009