clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2014-08-20 02:16 pm
clevermanka) wrote2014-08-20 02:16 pm
Cold shrimp noodle salad
2-3 large zucchini, julienned*
2-3 large carrots, julienned
Kosher salt
2 lb miniature/cocktail shrimp, peeled and cooked
2 t minced dried onion
1 t dried dill
1 T lemon juice
olive oil
I use one of these to make vegetable noodles. I highly recommend one for all kitchens. They make vegetables so much fun!
As you noodle-ify the zucchini, throw it into a colander and periodically sprinkle with kosher salt. When you've made all the zucchini into noodles, shake it or fluff it with your hands to distribute the salt. Salting-and-sitting releases excess moisture. Let the noodles rest for about fifteen minutes (I've gone as long as thirty). You can rinse and pat them dry if you like, but I just squeeze out the excess water and leave the salt on. That way I don't have to salt the food later. You don't need to do this for the carrots. Just slice them up into noodles.
Once the zucchini has been rested/patted/squoze, put the carrots in a big pot with a splash of olive oil. Cook for three to four minutes until they're barely this side of cooked. Just a tad past completely raw. Add the minced onion, zucchini, dill, and a bit more olive oil if things are looking dry. Stir fry for about five to six minutes until the zucchini is barely cooked. The noodles should still be a bit firm (this is one of the rare times I don't overcook the vegetables since usually I prefer them cooked to within a moment of incineration/mush).
Remove from heat and add your bag of shrimp. Be sure to drain out the excess water. Rinsing them isn't a bad idea, either. Re-use the colander recently vacated by the zucchini noodles. Add the lemon juice and stir well. Decide if you need more olive oil. I used less oil than I would usually, because I wanted this to be a cool, light meal.
Eat whenever you're ready. This works well at room temperature (the cold shrimp helps cool down the noodles) or straight out of the fridge the next day.
2-3 large carrots, julienned
Kosher salt
2 lb miniature/cocktail shrimp, peeled and cooked
2 t minced dried onion
1 t dried dill
1 T lemon juice
olive oil
I use one of these to make vegetable noodles. I highly recommend one for all kitchens. They make vegetables so much fun!
As you noodle-ify the zucchini, throw it into a colander and periodically sprinkle with kosher salt. When you've made all the zucchini into noodles, shake it or fluff it with your hands to distribute the salt. Salting-and-sitting releases excess moisture. Let the noodles rest for about fifteen minutes (I've gone as long as thirty). You can rinse and pat them dry if you like, but I just squeeze out the excess water and leave the salt on. That way I don't have to salt the food later. You don't need to do this for the carrots. Just slice them up into noodles.
Once the zucchini has been rested/patted/squoze, put the carrots in a big pot with a splash of olive oil. Cook for three to four minutes until they're barely this side of cooked. Just a tad past completely raw. Add the minced onion, zucchini, dill, and a bit more olive oil if things are looking dry. Stir fry for about five to six minutes until the zucchini is barely cooked. The noodles should still be a bit firm (this is one of the rare times I don't overcook the vegetables since usually I prefer them cooked to within a moment of incineration/mush).
Remove from heat and add your bag of shrimp. Be sure to drain out the excess water. Rinsing them isn't a bad idea, either. Re-use the colander recently vacated by the zucchini noodles. Add the lemon juice and stir well. Decide if you need more olive oil. I used less oil than I would usually, because I wanted this to be a cool, light meal.
Eat whenever you're ready. This works well at room temperature (the cold shrimp helps cool down the noodles) or straight out of the fridge the next day.
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