Check out this rice noodles and shrimp salad filled with veggies that’s made quickly in 15 minutes.
- 3 oz uncooked rice stick noodles
- 3 tablespoons fresh lime juice
- 1 1/2 teaspoons fish sauce
- 4 1/2 teaspoons creamy peanut butter
- 2 teaspoons sugar
- 2 teaspoons grated gingerroot
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons dark sesame oil
- 2 cloves garlic, finely chopped
- 5 cups thinly sliced Chinese (napa) cabbage
- 3/4 lb cooked deveined peeled large shrimp
- 1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
- Thinly sliced green onion, if desired
- Chopped fresh cilantro, if desired (gross)
- Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
- Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
- In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.
- 1/2 cup Creamy Tomatillo Salsa
- 1/4 cup Mayonnaise
- 2 packages (198g package) Sweet Butter Lettuce Blend
- 3/4 pound cooked tiny bay shrimp
- 11/2 cups Grape Tomatoes, halved
- 1 firm-ripe avocado, peeled, pitted, and chopped
- In a small bowl, whisk together salsa and mayonnaise until well blended.
- Place lettuce in a large bowl. Rinse shrimp under cold water and drain well. Pat shrimp dry between paper towels.
- Add shrimp to lettuce along with tomatoes and avocado.
- Add salsa mixture and gently toss until evenly blended. Divide salad among plates or bowls and serve immediately.
Healthier Alternative: Use Light Mayonnaise instead of regular to lower the fat content significantly.
- 1/3 cup Mayonnaise
- 1/4 cup Chili Sauce
- 3 tablespoons Lemon Juice
- 1 package (5 oz.) Spring Mix
- 1 package (16 oz.) Cooked Shrimp, 71/110 count, peeled, deveined, thawed and blotted dry
- 1 avocado, peeled and coarsely chopped
- 11/2 cups grape tomatoes
- salt and pepper to taste
- To make dressing, stir together mayonnaise, chili sauce and lemon juice in a small bowl.
- Put greens, shrimp, avocado and tomatoes in a salad bowl.
- Add as much dressing as desired and toss well. Season with salt and pepper. Divide among plates.
Serve the salad with ciabatta breads.
Making this classic Chinese soup is a lot of fun and easier than you might think — it’s the perfect snow-day activity
- For the Wontons
- 225 g (1/2 lb) medium ground pork
- 115 g (1/4 lb) peeled shrimp, chopped
- 60 mL (1/4 cup) canned water chestnuts, finely chopped
- 3 green onions, the white parts finely chopped and the green tops reserved
- 10 mL (2 teaspoons) soy sauce
- Salt and pepper
- 30 wonton wrappers
For the Soup
- 1 ½ L litres (6 cups) chicken broth
- 250 mL (1 cup) water
- 30 mL (2 tablespoons) fish sauce (nuoc mam)
- 2 carrots, thinly sliced on the diagonal
- 250 mL (1 cup) thinly sliced mushrooms
For the Wontons
- In a bowl, combine all the ingredients except the wrappers. Season with salt and pepper.
- Place 10 ml (2 teaspoons) of the meat and shrimp mixture in the centre of a wrapper. Moisten the outside border with water. Seal by lifting up the wrapper and squeezing the edges together. Transfer to a baking sheet. Stuff the remaining wrappers.
For the Soup
- In a large saucepan, bring the broth, water and fish sauce to a boil. Add the wontons, carrots and mushrooms. Return to a boil, reduce the heat and simmer until the wontons are cooked through, about 6 minutes. Adjust the seasoning.
- Meanwhile, thinly slice the green onion tops on the diagonal. Garnish the soup with the sliced onion tops and serve.
- If you serve the soup the next day, add chicken broth as necessary.
- Sometimes called “skins,” wonton wrappers are often available in the produce aisle of supermarkets. Look for them next to egg-roll wrappers and tofu.