Calphalon's easy shrimp and noodle salad with a delicious tamarind vinaigrette.
Shrimp
20 large shrimp, peeled and deveined
2 cloves garlic, finely chopped
1 Thai chilies, finely chopped
1 tbsp cilantro, chopped
1 tbsp Italian parsley, chopped
2 tbsp olive oil
Salt and fresh pepper
Vinaigrette & Noodle Salad
2/3 cup rice wine or dry sherry
1 tsp brown or palm sugar
1 tbsp tamarind pulp
1 tbsp fish sauce
1 clove of garlic, puréed
1 tsp ginger, finely grated
2 tbsp vegetable oil
1/4 package vermicelli rice noodles, presoaked and drained
2 tbsp freshly chopped cilantro
2 green onions, finely sliced on bias
1 carrot, peeled and julienned
1 red pepper, seeded and julienned
Shrimp
Step 1: In a bowl, add shrimp, garlic, chilies, cilantro and parsley and 1 tbsp olive oil. Toss and marinate for 10 minutes. Season with salt and pepper.
Step 2: Heat 1 tbsp olive oil in a non-stick grill pan over medium heat.
Step 3: Add shrimp to grill and cook for 1 minute per side or until shrimps are done through.
Step 4: Remove shrimp and serve immediately with glass noodle salad.
Vinaigrette & Noodle Salad
Step 1: In an 8” fry pan, heat rice wine. Once simmering, add sugar, tamarind pulp, fish sauce, garlic, ginger and vegetable oil.
Step 2: Remove from heat and toss with noodles.
Step 3: Garnish salad with fresh cilantro leaves, green onions, carrot, red pepper and grilled shrimp.
For more delicious shrimp recipes, see our 15 Zesty Shrimp Recipes.
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