Pork and Shrimp Rice Sticks

Most of the ingredients used for this recipe should be readily available at any Asian or Thai stores. Also check your local super markets, and that includes Super Wal- Mart, as most of them carry Asian or International ingredients. As for the Pad Thai Sauce, it is OK to omit this, though there will be a slight different in taste. (I’ve made another version of this dish for my son, without the Pad Thai Sauce because of its peanut content. It came out just as good.)

Ingredients:

* 1 pound thinly sliced pork (see marinade below)
* 1 pound shrimp – raw, peeled, deveined (see marinade below)
* 1 pack (14 ounces) Oriental Style Noodles (flat rice noodles or sticks)
* ½ pound bean sprouts – washed and drained
* 5 garlic cloves – smashed, peeled and chopped
* ½ medium onions – thinly sliced
* 3 bunches green onions – chopped
* 1½ cups filtered water
* 4 eggs - lightly scrambled and cooked separately
* ½ cup ground roasted peanuts or almonds (see notes below)
* 7 TBSPs. vegetable or peanut oil

Marinade for Pork and Shrimp:

* 2 ½ TBSPs. rice vinegar
* 2 tsp. kosher salt
* ½ tsp. freshly ground black pepper
* 4 tsps. cornstarch (divided)

Mix marinade ingredients. Whisk until salt and cornstarch dissolve. Set aside.

Place pork and shrimp in 2 separate bowls.

Split the marinade equally and pour over pork and shrimp. Marinade both pork and shrimp for at least 30 minutes at room temperature, while you chop the vegetable and prepare the other ingredients.)

Wash the noodles with warm water and drain. Cut noodles into 6 inch lengths and set aside.

Sauce:

* 4 TBSPs. sugar
* 3 TBSPs. fish sauce
* 4 TBSPs. rice vinegar
* 2 TBSPs. Pad Thai Sauce (omit if you can’t find it)
* 1 tsp. ground hot peppers (optional)

*Combine sauce ingredients in a small bowl and set aside.

Heat a large wok or large, deep skillet. Add 2 tablespoons oil and sauté garlic, onions and green onions. Sauté until onions are translucent, about 2 minutes. Transfer to a large platter and set aside.

Using the same skillet, add 3 tablespoons oil and stir fry the pork until cooked, about 10 minutes. Add the shrimp and stir fry until color turns pink. Transfer to the same platter with the garlic and onions.

Using the same skillet, add 1 ½ cups filtered water. Bring water to a boil and add the noodles. Stir and boil the noodles until most of the liquid is absorbed, and the noodles are cooked al dente. (Do not over cook the noodles.)

Add the stir fried pork and shrimp, and the sautéed garlic and onions. Stir until all ingredients are well combined and mixed with the noodles. Add the bean sprouts and stir.

Drizzle the sauce over the noodles, pork and shrimp mixture. Stir noodles and other ingredients are coated with the sauce. Turn the heat to very low and keep the skillet covered.

Heat another skillet and add the remaining 2 tablespoons oil. Crack the eggs and lightly scramble using a spatula. Season eggs with ½ tsp. kosher salt and ¼ tsp. freshly ground black pepper. Let the eggs set and cook on one side and turn over to cook the other side. (Your eggs should resemble an omelet.) Tear the eggs into large pieces and add to the noodles.

Serve noodles with ground roasted peanuts or almond nuts.

Shrimp Salad 2

• 2 cups cooked shrimp, halved lengthwise and chilled
• 1 cup thinly sliced celery
• 1 tablespoon finely minced onion
• 1 tablespoon fresh lemon juice
• 1/2 cup mayonnaise
• salt and pepper to taste
• romaine lettuce or mixed greens
• thinly sliced tomatoes
• a few slices freshly cooked bacon, crumbled, optional

Combine shrimp with celery, onion, lemon juice, mayonnaise, and salt and pepper to taste. Arrange lettuce leaves on serving plates; top with thinly sliced tomatoes. Arrange shrimp over lettuce and tomatoes. If desired, garnish each with a little crumbled bacon.

Shrimp Salad

• 2 cups cooked peeled shrimp
• 1/2 cup celery, diced
• 1 teaspoon onion, finely chopped
• 1/3 cup mayonnaise
• 1/4 cup chili sauce
• 3 tablespoons lemon juice
• 3 hard-cooked eggs
• lettuce or mixed greens

Preparation: Chill shrimp until salad is ready to be mixed. Combine shrimp, celery, onion and eggs. Blend mayonnaise, chili sauce and lemon juice. Toss all ingredients lightly. Heap into lettuce cups or over mixed greens. Chill and serve. Serves 5.

Shrimp and Rice Salad

A tasty shrimp salad with rice, peas, celery, mayonnaise, and seasonings.

• 1 1/2 cup cooked rice, cooled
• 1/2 to 1 pound shrimp, peeled, cooked, deveined, coarsely chopped
• 1/2 cup diced celery
• 3 green onions, thinly sliced
• 2 tablespoons finely chopped red bell pepper
• 1 cup fresh or frozen green peas, cooked until just tender
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon celery seed
• 1/2 to 3/4 cup mayonnaise
• 2 tablespoons dill pickle juice
• lettuce leaves and tomato slices

Preparation:Combine shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed. Combine shrimp mixture with rice; add mayonnaise and dill pickle juice and gently mix. Taste and adjust seasonings.

Serve on lettuce leaves and tomato slices. Serve as a luncheon dish or side dish.
Serves 4.

Shrimp and Pasta Salad

Salad made with angel hair pasta, shrimp, bell peppers, and more.

• 14 ounces angel hair pasta
• 1 bunch green onions, sliced (4 to 8)
• 1 (about 4 ounces) can sliced black olives
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 pound cooked and peeled shrimp
• 2 chicken breast halves, grilled and coarsely chopped


• Dressing:
• 3/4 teaspoon dried leaf oregano
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1 teaspoon garlic powder
• dash salt
• 2 tablespoons fresh lemon juice
• 3 tablespoons mayonnaise
• 1/2 cup olive oil

Preparation: Boil angel hair pasta according to package directions; drain and let cool. Add green onions, bell peppers, black olives, shrimp and chopped chicken. Mix dressing ingredients; pour over salad. Refrigerate, and serve cold.

Make this salad a day ahead. Serve on romaine lettuce leaves with sliced avocado or melon on the side.

Shrimp salad serves 10 to 12.

Shrimp Salad with Eggs

• 2 cups cooked peeled shrimp
• 1/2 cup celery, diced
• 1 teaspoon onion, finely chopped
• 1/3 cup mayonnaise
• 1/4 cup chili sauce
• 3 tablespoons lemon juice
• 3 hard-cooked eggs
• lettuce or mixed greens

Preparation: Chill shrimp until salad is ready to be mixed. Combine shrimp, celery, onion and eggs. Blend mayonnaise, chili sauce and lemon juice. Toss all ingredients lightly. Heap into lettuce cups or over mixed greens.
Chill and serve on 4-5.

Shrimp Burgers

These shrimp burgers are made with canned shrimp, cheese, mayonnaise, and chopped green pepper and onion.

• 4 hamburger buns, split and lightly buttered
• 1 cup mayonnaise
• 3 tablespoons chopped green pepper
• 1 tablespoon chopped onion
• 1-2 tablespoon Worcestershire sauce
• 1-2 teaspoon dry mustard
• 2-4 tablespoon lemon juice
• 4 ounces shredded mild Cheddar cheese
• 2 cans shrimp, drained & rinsed, (4 1/2 ounce each)

Open buns. Toss together mayonnaise, green pepper, onion, Worcestershire, mustard, lemon juice, cheese, and shrimp; spoon on buns. Broil 6 inches from heat for 5 minutes or until cheese melts and bubbles. 4 servings.

Shrimp Salad with Rice

• 1 pound shrimp, cooked
• 1 cup chopped green onions
• 2 tablespoons olive oil
• 3 cloves garlic -- minced
• 2 cups water
• 1/2-1 teaspoon Tabasco sauce
• 2-4 teaspoons chicken bouillon
• 1 teaspoon red pepper
• 1 cup rice
• 2-3 tomatoes - chopped
• 1 bell pepper - chopped

In large bowl, combine shrimp, onions, garlic and oil. Cover and refrigerate overnight. Cook rice in water with bouillon, hot sauce, and red pepper for 20 minutes. Let cool.
Add tomatoes and bell peppers. Add rice mixture to shrimp mixture. Refrigerate until chilled.
Recipe from "Tell Me More" - with my small changes.