Thai Shrimp and Noodles Recipe

Ingredients
<br>- 3 stalks McCormick® Gourmet Collection® Lemon Grass
<br>- 3 cups hot water
<br>- 1/2 cup dry white wine
<br>- 1 1/2 teaspoons McCormick® Gourmet Collection® Garlic Salt
<br>- 1 teaspoon McCormick® Gourmet Collection® Szechwan Seasoning
<br>- 1 pound shrimp, peeled and deveined
<br>- 2 tablespoons cornstarch mixed with 2 tablespoons water
<br>- 6 ounces angel hair pasta or Chinese (ramen) noodles
<br>- 4 cups torn fresh spinach leaves
<br>- 1/4 cup salted cashews
<br><p></p>Directions
<br>step 1: Place lemon grass and water in 1-quart glass measure; cover and heat in microwave on HIGH 5 minutes; cool. Remove lemon grass to cutting board. Reserve liquid. Slice lengthwise then finely chop. Return lemon grass to water. (This can be done ahead for flavor to develop.)
<br>step 2: Combine lemon grass and water, wine, garlic salt and Szechwan seasoning in large skillet and bring to a boil. Stir in shrimp and cornstarch mixture. Cook and stir until shrimp turn pink and mixture thickens, 3-4 minutes.
<br>step 3: Meanwhile, cook pasta in boiling salted water 3-4 minutes in large saucepan. Drain and rinse pasta. Coat saucepan with nonstick cooking spray; return pasta to saucepan. Add spinach and shrimp mixture; toss. Garnish with cashews. Serve in bowls.
<br>step 4: May substitute 1 teaspoon ground ginger and 1/4 teaspoon red pepper flakes for Szechwan seasoning.
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Ingredients
- 3 stalks McCormick® Gourmet Collection® Lemon Grass
- 3 cups hot water
- 1/2 cup dry white wine
- 1 1/2 teaspoons McCormick® Gourmet Collection® Garlic Salt
- 1 teaspoon McCormick® Gourmet Collection® Szechwan Seasoning
- 1 pound shrimp, peeled and deveined
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 6 ounces angel hair pasta or Chinese (ramen) noodles
- 4 cups torn fresh spinach leaves
- 1/4 cup salted cashews

Directions
step 1: Place lemon grass and water in 1-quart glass measure; cover and heat in microwave on HIGH 5 minutes; cool. Remove lemon grass to cutting board. Reserve liquid. Slice lengthwise then finely chop. Return lemon grass to water. (This can be done ahead for flavor to develop.)
step 2: Combine lemon grass and water, wine, garlic salt and Szechwan seasoning in large skillet and bring to a boil. Stir in shrimp and cornstarch mixture. Cook and stir until shrimp turn pink and mixture thickens, 3-4 minutes.
step 3: Meanwhile, cook pasta in boiling salted water 3-4 minutes in large saucepan. Drain and rinse pasta. Coat saucepan with nonstick cooking spray; return pasta to saucepan. Add spinach and shrimp mixture; toss. Garnish with cashews. Serve in bowls.
step 4: May substitute 1 teaspoon ground ginger and 1/4 teaspoon red pepper flakes for Szechwan seasoning.

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