Alyssa: The Triple Threat

Can do it all. And modest to boot.

A New Challenge

Posted: April 10, 2011 | Author: Alyssa | Filed under: Alyssa | No Comments »

There are some foods that intimidate me.  Some of them just seem like a hassle, while others I just don’t know what to do with.  Seafood is basically a whole category of intimidation for me.  Probably because I don’t really eat a whole lot of it, so it isn’t part of my regular repertoire.  Recently I’ve been working on challenging myself more, so this weekend I decided to challenge myself in the kitchen.  At the grocery store I bought shrimp and scallops.  I’ve never cooked either of these, so I wasn’t really sure what I would do with them, but I figured it was worth a shot just to see if I could successfully use these ingredients.  When I got home, I decided that it was probably best to divide and conquer.  So tonight I tackled the shrimp, and I will get to the scallops later this week. 

Today was first truly beautiful spring day so I wanted something a little lighter, but still filling.  So I decided to go balls to the wall make a shrimp noodle bowl.  For those of you that like to have exact measurements, you are going to hate this recipe.  I sort of just made things up as I went, so I didn’t measure anything.  As you are making the sauce just keep sticking your finger in and try it, add whatever you think it needs, and then try it again.  I will try to give you general amounts, but that the best I can do. 

You are going to need

1 egg and one egg white

1/2 (ish) cup soy sauce

1-2 tbsp of olive oil

1/2 cup white wine

small scoop (1/2 tsp?) asian chili-garlic sauce

dash of ginger

juice from 1/2 a lime

1-2 tsp minced garlic

2ish tsp brown sugar

8oz shitake mushrooms

3 green onions

1/2 lb peeled deveined shrimp

1/3 pkg thin rice noodles

First whisk together the eggs and sautee briefly  in olive oil until the eggs are cooked through.  break it into pieces while its finishing up cooking.  They should resemble the pieces of egg you might find in fried rice.  Remove the egg from the pan and let sit.  Whisk together the soy sauce, chilli, ginger, oil, garlic, lime, wine and brown sugar.  Adjust ingredients until it tastes like you want it to.  Take about 2-3 Tbsp of the sauce and put it in a plastic bag with the shrimp to coat it with the sauce. 

While the shrimp is hanging out in the sauce, set the noodles up to cook according to the package.  I usually just put them in hot water for like 10 minutes and they’re good.  In a skillet heat like 2ish tbsp olive oil and throw the shrimp in to cook.  Toss in the oil and keep tossing them while they cook so that they all cook evenly.  Now, this being my first time cooking shrimp I wasn’t really sure when they were done, so I just ate them to see.  If any of you have a better way to tell if shrimp are cooked PLEASE leave it in the comments because the first one I tried was not cooked, and I don’t know if you’ve ever eaten an undercooked shrimp, but its gross.  Really gross. 

Once the shrimp is cooked, set it aside with the egg and toss in the green onion,  mushrooms and the rest of the sauce.  Cook the vegetables for a minute or two until the mushrooms are soft.  Then throw the egg, shrimp and noodles back in with the veggies and toss everything together so it all gets coated in sauce.  Cook for another minute, then serve. 

You can totally adjust this recipe to your taste (because I made it up)  add different vegetables, use a different protein, whatever…

Challenge Shrimp: success

Stay tuned for Challenge Scallop…its gonna be a good one.

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