| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vietnamese |
|
4 |
servings |
INGREDIENTS
| 1 |
lb |
Thin Banh Pho rice noodles |
| 1/4 |
c |
Peanut oil |
| 2 |
ts |
Dark sesame oil |
| 2 |
tb |
Dark soy sauce |
| 1 |
tb |
Mirin |
| 1 |
tb |
Sugar |
| 1 |
pn |
Salt; optional |
| 2 |
tb |
Fresh lime juice |
| 1 |
lb |
Shrimp -; (12 jumbo) |
| 5 |
c |
Mixed baby greens |
| 2 |
c |
Mixed herbs |
INSTRUCTIONS
Bring a large bowl of salted water to a boil. Add the noodles, and
cook until al dente, 6 to 8 minutes. Drain in a colander, and rinse
with cold water to stop the cooking. Divide noodles among four plates.
In a small bowl, whisk together oils, soy sauce, mirin, sugar, pinch
of salt, and lime juice. Peel and devein shrimp leaving the tails on.
Put shrimp and 1/2 cup dressing in a resealable plastic bag, and
marinate in refrigerator for 2 hours.
Heat grill until very hot; grill shrimp until cooked through, about 2
minutes per side.
In a large bowl, toss greens and 1 cup mixed herbs (such as mint,
basil, cilantro, chervil, scallions or garlic chives) with 2
tablespoons dressing. Place a handful of the dressed greens and herbs
on top of each serving of noodles, and top each plate with four
grilled shrimp. Drizzle with remaining dressing, and garnish with
remaining 1 cup herbs.
Makes 4 servings.
Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 157 Calories (kcal); 16g Total Fat; (88% calories from
fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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