Category: Pasta

1 lb Shell-on Shrimp, uncooked

1/2 lb Mushrooms, white or brown

3 tbsp Butter, or more if needed

1 tsp Garlic clove, minced

1 tsp Fresh ginger, minced

2 tsp Chives, chopped

1 tsp Lemon juice

6 Fried noodle rafts, see directions



ROASTED PEPPER SAUCE



1/2 cup Roasted red pepper, peeled; seeded and chopped

1 tbsp Soy sauce

1 tbsp Rice vinegar

1 small Garlic clove, crushed OR 1/4 tsp garlic powder

1/2 tsp Fresh ginger, minced OR 1/4 tsp ground ginger

1 dash Cayenne

Peel and devein shrimp, retaining tails, if desired. Set aside. Clean mushrooms, removing stems. Cut mushroom caps into strips. Saute shrimp in 2 Tbsp of butter until done, 2 or 3 minutes, remove shrimp. Add 1 tsp, each, minced garlic and ginger to pan. cook and Stir a minute; add mushrooms and saute lightly, adding butter as needed. Return shrimp to pan; sprinkle with chives and lemon juice. Keep warm.



Roasted Pepper Sauce: Combine red pepper, soy sauce, rice vinegar, crushed garlic, 1/2 tsp minced ginger and cayenne in a small food processor or blender; process until smooth. Makes 1/2 cup.



* Fried Noodle Rafts: Cook 2 to 3 ounces curly Oriental noodles in boiling salted water for 3 to 4 minutes until soft; drain. Rinse in cold water and drain thoroughly. Drop mounds of noodles (about 1/4 cup) into hot oil (360 degrees). Fry until brown and crisp. Drain on paper towels. Keep in tight container to retain crispness.



To Serve: Position noodle raft on serving plate; spoon mushrooms and shrimp atop. Spoon a trail of sauce around raft.



*REF: Shrimp Recipes 11-Apr-98 WEBstationONE from San Diego, Ca, USA. Shrimp Recipes and cooking tips from supplier, Ocean Garden: see http://www.webstationone.com/recipes



1998-Apr Hanneman/Buster



Recipe by: http://www.oceangarden.com/ *



Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 11, 1998