Spicy Thai Shrimp and Noodles

Courtesy of Kevin Lacassin

www.NolaFoodie.com

Serves 2, Wine Pairing: Riesling

INGREDIENTS

• ½ lb. SHRIMP, peeled and de-veined
• 2 packages Ramen NOODLES
• 3 green ONIONS, chopped
• 2 SHALLOTS, minced
• 2 tablespoons Sambal CHILI PASTE (can use Sriracha)
• 2-3 tablespoons BUTTER
• dash of SOY SAUCE
• 2 tablespoons olive OIL
• dash of HOISIN SAUCE
• black PEPPER

METHOD

1.    Peel and de-vein shrimp, season with black pepper, soy sauce and Hoisin sauce.  Fill a two-quart saucepan with water and bring to a boil (to cook the noodles).

2.    Coat a large (12”) non-stick skillet with a bit of olive oil and sweat the shallots and half of the green onions for five minutes, until soft.  Add shrimp and cook on a medium heat for several minutes, until shrimp turn pink. 

3.    Add two tablespoons of butter and the green onions to the skillet.  Cook for a minute or two until all of the butter is melted.  Add two tablespoons of Sambal chili sauce and stir thoroughly.  Continue to cook the sauce on low heat for several minutes.

4.    While the sauce is cooking, open two packages of Ramen noodles and discard the seasoning packet.  Cook according to instructions on the package (generally 3 minutes). 

5.    Drain the noodles and add to the skillet; toss all ingredients together and serve in a bowl or small plate with chopsticks.  Garnish with green onion.

NOTES

You will have to eyeball each of the liquid ingredients.  The Sambal chili sauce is spicy! If the end result is too spicy, you can cut the heat with extra butter.