With the arrival of Lent, I'm keeping my eyes out for new meatless or seafood recipes. So I found this recipe in the March Food Network Magazine and made it for Ash Wednesday because Tom likes shrimp and I was thinking he would have leftovers to take to work on Friday. I went to the store to buy ingredients for this recipes of which the store didn't seem to stock several so I started substituting and the next thing I knew I'd pretty much substituted everything in the recipe.
GRILLED SHRIMP AND NOODLE SALAD
14 OZ flat rice noodles. I couldn't find any flat rice noodles so I bought an 8oz package of really long thin rice noodles.
1/2 cup fresh lime juice, well patrick had gotten into the little plastic green lime I had and there was only 1/4 cup of fresh lime juice.
1/3 cup of fish sauce, I didn't have any of that, so I used Tastefully Simple Sesame Teriyaki Sauce.
1/2 cup packed light brown sugar, I had reg. brown sugar
2 cloves garlic, finely chopped. I used 2 tsp of Garlic Garlic
1-2 teaspoons Asian chili sauce, I didn't have that so I used 2 tsp of a ginger chili sauce I had from Aldi.
1 pound medium-large shrimp, peeled and deveined I had a bag of frozen shrimp I used that and left the tails on.
1 med. bunch of asparagus, trimmed I got this part right
5oz shiitake mushrooms, trimmed, I used sliced baby portabella mushrooms instead.
1 med carrot shredded, I thinly sliced some baby carrots.
1/2 cup fresh cilantro, I had this on hand, but Tom doesn't like cilantro, so I was going to put it on my plate, but I forgot.
1. Bring large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.
2. Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic and chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.
Now at this point is where I realized that this recipe involved grilling. I know, I know, it is clearly stated in the title of the recipe GRILLED SHRIMP and Noodle Salad, but some how I missed that part! So I got out the wok pan and made it a stir fry.