Baked Fish And Shrimp Rice Noodles Food

RICE NOODLE SALAD WITH SHRIMP

Steps:

• Bring a large pot of water to a boil. Meanwhile, combine the sugar and 2 tablespoons hot water in a large bowl and stir until dissolved. Stir in the lime juice, garlic, chile and fish sauce; transfer 2 tablespoons of the dressing to a medium bowl and whisk in the vegetable oil. Add the shrimp and toss to coat; set aside.
• Add the rice noodles to the boiling water and cook as the label directs; drain, rinse with cold water and shake off the excess liquid. Add the noodles to the bowl with the remaining dressing; add the lettuce, carrots, cucumber and herbs and toss to coat.
• Heat a grill pan over medium-high heat. Grill the shrimp until charred and cooked through, 2 to 3 minutes per side. Arrange over the noodles; serve with lime wedges.

BAKED FISH WITH SHRIMP

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
• Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
• Bake, uncovered, for 20 to 25 minutes.

SHRIMP AND RICE CASSEROLE

Steps:

• In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce., Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.

ASIAN STIR FRIED SHRIMP AND RICE NOODLES

Steps:

• Bring about 6 cups of water to a boil in a saucepan. Place the rice noodle in a large bowl, pour the water over, and use tongs or a fork to move the noodles about, stirring every minute or so until they are quite pliable but not soft. Drain the noodles and rinse them with cold water.
• Meanwhile, in a container combine the cornstarch in water, broth, soy sauce, sherry, sugar, and chili garlic sauce. Shake to combine well.
• Heat the oil in a wok, and add the garlic, ginger, and shrimp. Stir-fry for 2 minutes until the shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine. Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens about 3 minutes.
• Serve hot with chives on top.

BAKED FISH AND SHRIMP RICE NOODLES

Steps:

• Half cook bacon slices in microwave. In small bowl combine banana, onion (diced and cooked in microwave 1 minute with dash of water), diced garlic, parsley, breadcrumbs, peaches and diced coconut. Roll fish fillets with mixture and wrap with 1 slice of bacon. Use toothpicks to hold fish together. Cook at 350 degrees oven for ½ hour.
• In a pan heat oil. Add onions, garlic and cook for 2 to 3 minutes until they are soft and golden. Add curry paste, sugar and mix, add chicken bullion dissolved in water for 2 minutes. Add Soya sauce and egg until cooked. Add Chili powder, shrimp and cook for 6 minutes. Cover noodles in hot water in a small bowl for 6 minutes. Add to pan and cook for 6 minutes. Add crushed almonds and serve.

VIETNAMESE RICE NOODLES WITH LEMONGRASS SHRIMP

Steps:

• Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
• Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
• Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
• Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
• Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
• Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
• To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.