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encouraging the impractical and impossible

shrimp and mango salad

Recently, ‘A’ found a recipe in Gourmet Magazine for shrimp and mango salad with glass noodles.  It’s listed as serving 4 and a 20 minute prep time.  Honestly, this was enough for the two of us (with 2 shrimp and a few noodles left over).

my modifications included;

  • the use of fresh cilantro instead of basil,
  • we had 1/2 a cucumber in the crisper… so i peeled, cored and sliced the cuke into linquini-like slices
    (ok… i admit to having a MingTsai Ceramic Knife….)
  • i also added a tsp of crushed red pepper (no fresh jalapeno’s from the garden in april in central.PA),
  • 1 large clove garlic, finely minced (with the same knife!)
  • 1 tbsp. minced red onion (left over from the other night… )
  • salt, white pepper
  • oh yeah…. use about 1 tsp toasted sesame oil… or, if you’re like me; liberally sprinkle the following hot red oil!!!

Red Hot Oil

  • 1 cup peanut or canola oil (your choice)
  • 4 heaping tablespoons crushed red pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon toasted sesame oil

heat the oil til just smoking (about 375F) and remove from heat.  Add all peppers.  the longer you leave the peppers in the oil (i usually go overnight), the hotter the oil gets.  strain the oil through a fine sieve or cheesecloth. pour into a ‘shaker’ bottle (i use old worcestershire sauce bottles… cleaned, of course) — then add the sesame oil.

as an aside, i usually don’t throw out the toasted crushed red peppers. i put them in a separate container and cover with extra virgin olive oil (not the super-premium… but, the regular stuff).  this can then be used to top your spaghetti.  [at least until the fresh hot peppers come into season!!]

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2007.04.23 - Posted by | what's for dinner?

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