Whenever I’m in doubt about a recipe, I try to convince someone else to make it first.
It worked this time. Not necessarily because I was in doubt but because a Facebook friend got all excited about this recipe after I posted it.
He said he’d add more lime and more red pepper.
I’ll take his word for it.
I love anything with shrimp, and this week Gulf Brown Shrimp is on sale at Brookshire’s.
3 cups unsalted beef stock
1 cup water
1 Tbsp minced garlic
1 Tbsp sambal oelek (ground fresh chile paste) or 1/2 tsp crushed red pepper
1 tsp fish sauce
1 tsp lower-sodium soy sauce
2 (3 inch) cinnamon sticks
1 (8 oz) bottle clam juice
1 oz dried shiitake mushroom caps, chopped
1 (1 inch) piece peeled fresh ginger
1 star anise
1 lb large shrimp, peeled and deveined
4 oz uncooked flat rice noodles
1/2 cup fresh bean sprouts
1/2 cup diagonally cut green onions
1/4 cup fresh cilantro leaves
12 small fresh basil leaves
4 lime wedges
Directions: Combine first 11 ingredients in a large saucepan. Bring to a boil; reduce heat and simmer until reduced to 3 1/2 cups (about 12 minutes). Add shrimp; cook 4 minutes or until done. Remove cinnamon, anise and ginger; discard. Cook rice noodles according to package directions; drain. Place 1/2 cup noodles in each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp. Sprinkle evenly with bean sprouts, green onions, cilantro and basil. Serve with lime wedges.
Nutritional Information: Calories Per Serving: 287, Fat: 2.1 g (0.4 g Saturated Fat, 0.3 g Monounsaturated Fat, 0.8 g Polyunsaturated Fat), Protein: 26.7 g, Carbohydrates: 40.3 g, Fiber: 4 g, Cholesterol: 174 mg, Iron: 11.1 mg, Sodium: 537 mg, Calcium: 96 mg
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