Who's That Girl

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WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!

Monday, January 30, 2012

Vegetable and Shrimp Pasta in Peanut Sauce

Why do I always underestimate the immense power of broccoli.

What a way to back into a post, eh?

So, I wanted to make something heavy with vegetables because: A. I recently saw Forks over Knives. Goodness gracious! What a documentary (read: Social commentary on an overdose of conscious-dripped steroids). B. My body has been craving veggies. Especially green ones.

Saying that, I now realize how defeatist adding the shrimp turns out to be. Yeah, there's shrimp in there. See 'em now?


Moving on.

I went to town. Snow pea. Regular peas. Broccoli (apparently, not enough, though), carrots. Green onions. A vegetarian smorgasbord!!! ...well, except for the shrimp.

Making this dish was super simple. I started with the shrimp, letting them sit for I don't recall how long in fresh lemon juice and some mirin. I then set to boiling vermicelli. Now, I am not sure what kind of vermicelli this is, but it was slightly larger than I expected, and it wasn't translucent in the same way I am accustomed to seeing vermicelli. So, really, it was quite similar to chunky angel hair pasta.


While the pasta was boiling, I put a little bit of water in a pan and tossed in the broccoli. I should have added twice as much, because the  broccoli turned out to be a stupendous addition to the dish! The texture was perfect. And the way it held the flavor of of the sauce -- brilliant! Especially alongside less porous additions such as the peas, carrots and shrimp, the broccoli tasted mighty fine.

So, after the broccoli, in went all of the vegetables -- except the green onions. I added those at the very end. But while all this was cooking, I added a smattering of sesame oil. I had meant to add corn from a cob and also ginger but, oops, I forgot about them in the process. Bummer. I think that would have helped round out the flavor a bit more.

In the end, I tossed this with the strained vermicelli in a bowl with a sauce I had prepared using peanut sauce and rice vinegar. Near perfection! It was lively and light and didn't need a single side. ...just more broccoli. 

1 comment:

  1. You are a lot of fun. We love broccoli too. It's not quite the season for pasta primavera yet, but it will be ere long.


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