Shrimp and Noodle Salad
Ingredients
- 1 large grapefruit, peeled, sectioned and chopped
- 1/2 cup chopped peanuts
- 1 large tomato, peeled, seeded and chopped
- 3 scallions, minced
- 1/3 cup chopped fresh mint
- 1/2 cup chopped fresh cilantro
- 1 Tbs. finely minced fresh lemongrass
- 1 tsp. dried red chili flakes
- 1 garlic clove, finely minced
- 1 Tbs. brown sugar
- Juice of 2 limes
- 2 Tbs. fish sauce
- 8 oz. rice vermicelli, soaked in hot water 12 to
15 minutes - Salt and freshly ground pepper, to taste
- 24 large shrimp, peeled and grilled
Directions
In a large bowl, combine the grapefruit, 1/3 cup of the peanuts, the tomato, scallions, mint, 1/3 cup of the cilantro and the lemongrass.
In a small bowl, combine the chili, garlic, sugar, lime juice and fish sauce.
Bring a large pot two-thirds full of water to a boil. Drain the noodles and plunge them into the boiling water. When the water returns to a boil, drain the noodles and rinse well. Transfer the noodles to the bowl with the grapefruit mixture, add the dressing and toss to combine. Season with salt and pepper and toss again. Place the shrimp on top of the noodles, and garnish with the remaining peanuts and cilantro. Serves 4.
Adapted from Jean-Georges: Cooking at Home with a Four-Star Chef (Broadway Books, 1998)
In a small bowl, combine the chili, garlic, sugar, lime juice and fish sauce.
Bring a large pot two-thirds full of water to a boil. Drain the noodles and plunge them into the boiling water. When the water returns to a boil, drain the noodles and rinse well. Transfer the noodles to the bowl with the grapefruit mixture, add the dressing and toss to combine. Season with salt and pepper and toss again. Place the shrimp on top of the noodles, and garnish with the remaining peanuts and cilantro. Serves 4.
Adapted from Jean-Georges: Cooking at Home with a Four-Star Chef (Broadway Books, 1998)