Cook noodles according to package directions.
Drain, rinse and let cool completely.
In large serving bowl, combine shrimp, bean sprouts, carrot, red pepper, zucchini, green onions, mint, coriander and cooled noodles.
Whisk dressing ingredients together, pour over the salad and toss to coat evenly.
Garnish with mint sprigs.
Shrimp and Ginger Fritters: Place the
inutes) and set aside.
SHRIMP- Split open the back of
Combine shrimp, orange, bell pepper, and green onions in medium bowl. Toss with Asian Pineapple Dressing, to taste.
Divide salad on 2 large plates. Spoon shrimp mixture over each salad. Refrigerate leftovers.
Combine shrimp shells, ginger, peppercorns, garlic, lemongrass,
Bring water to a boil in large saucepan. Break up chicken-flavor Ramen noodle soup mix (reserve seasoning packets). Add noodles to water with all remaining ingredients except shrimp. Cook 5 minutes or until noodles are tender, stirring occasionally. Stir in shrimp and seasoning packets. Cook an additional 2 or 3 minutes or until shrimp are thoroughly heated.
nd simmer 2 mins. Add shrimp. Cook, stirring occasionally, 2-3
Heat oil in a wok or large frying pan over high heat. Stir-fry shrimp and garlic for 3-4 mins, until shrimp change color and are cooked through. Remove from heat.
Combine cabbage, carrot, pepper, watercress and spring onions in a large bowl. Add shrimp.
Whisk together rice vinegar, soy sauce, hoisin sauce, sesame oil and brown sugar. Drizzle over salad and toss to combine. Serve sprinkle with peanuts and chili.
ith ice water. Add the shrimp to the boiling water and
br>Add bok choy, mushrooms, shrimp and chili pepper to saucepan
Heat oil in a large saucepan on medium heat. Add the onions and stir-fry 1-2 mins. Add stock and bring to a simmer.
Add shrimp, noodles, fish sauce and lime juice. Simmer 2-3 mins until shrimp turn pink. Serve sprinkled with cilantro and chili pepper.
In a large microwave-safe bowl, combine the shrimp and vegetables. Microwave until thawed, 3-5 minutes, stirring half way through the cooking time.
Stir in dressing and soy sauce and microwave on medium heat, stirring occasionally, until heated through, about 3-5 minutes. Cover to keep warm.
Heat the rice according to package directions. Portion into 4 serving bowls. Add the cilantro to the shrimp mixture. Portion and place on top of the rice.
b>noodle mixture in bottom of greased 13x9\" glass casserole.
Cook shrimp
he pot along with the shrimp and mushrooms; bring to a
n a small bowl. Stir shrimp into the marinade; refrigerate for
ectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle
In bowl, combine shrimp, scallions, water chestnuts, wasabi-horseradish mayonnaise, cilantro, lime juice and salt. Cover with plastic wrap and chill.
Spoon shrimp mixture into phyllo shells. Garnish with cilantro, if desired.
Makes 15 servings.
stir until well combined. Add shrimp; toss to coat.
Heat
.Place cooked pasta in a large bowl. Stir together soy sauce, vinegar, and sesame oil. Drizzle over pasta. Add green onions, water chestnuts, & cilantro to pasta; toss.
Saute ginger & garlic in hot oil 1-2 minutes, do not let it turn brown. Add shrimp, lime juice, & pepper. Cook & stir 3-5 minutes, just until shrimp turn pink. Add to pasta; toss well.
To serve, top with peanuts.
Heat wok.
Stirfry pork, breaking apart any chunks.
Add garlic and salt.
Add soy, oyster sauce and water to pork.
Cover and boil five minutes.
Add shrimp and cook until pink and cooked through.
Thicken mixture with cornstarch slurry.
Cook until mixture is clear and thick.
Add green onions and beaten eggs, stirring constantly.