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Sunday, October 05, 2008

fruit of the land and fruit of the sea

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shrimp and mango salad on brown rice vermicelli

I love mangoes.

Hubs is on the fence...and really is not a big fan of my habit of sticking them in various savoury delicacies (like curries and pastas). He kinda liked this one. I didn't intend to blog this, as I'd planned it for this past week and just didn't get my butt in gear enough to get it made until Saturday. Hubs insisted it was blog-worthy though, due to presentation. It really wasn't that fancy - I just put everything on a black platter and layered it. Simple as that.

The key with this dish is having everything ready beforehand. It's SUPER quick to put together - the time investment is really in all the chopping.

This dish was pretty quick to put together and received rave reviews from all who imbibed.

Shrimp and Mango Salad on Brown Rice Vermicelli
1 T canola oil
1 lb shrimp, peeled
5 cloves garlic
2 T grated ginger

12 ounces of brown rice vermicelli

2 carrots, cut into matchsticks
1/2 cucumber, cut into matchsticks
2 mangoes, peeled and chopped
1/3 cup chopped basil leaves
1/3 cup chopped mind leaves

Dressing:
juice of 2 limes
1/4 c vegetable oil
1 t thai hot chili paste
1 T fish sauce
2 T soy sauce
2 T mint leaves
2 T basil leaves
1 T brown sugar

1. Take a large pot and fill with water. Set it on the stove to boil. When it comes to a boil, cook the vermicelli for about 2 minutes (or until it's done to your liking). Drain and rinse with cold water. Arrange it on a large platter.

2. In a large skillet, heat the oil over high heat. Add the ginger and garlic. Just when they start to brown, add the shrimp. Cook them until they are opaque and pink. Turn off the heat and remove from heat.

3. To make the dressing, combine all the ingredients in a blender or food processor and process until smooth (I use the little cup that came with my immersion blender).

4. Arrange the chopped veggies, mangoes and herbs on top of the rice noodles. Add the shrimp and then drizzle the dressing over top.

Hubs heated his up. I ate mine cold. We both loved it, and it's also pretty good with a little extra soy sauce.

Thank you for reading...look for my meal planning results throughout the week. :)

5 comments:

jillian said...

Nice to see you back to blogging lady!! Missed your posts :)

Deborah said...

I love mangoes in savory dishes - so this one looks great to me!!

Janny said...

Do you think it'd be good with something other than seafood/shrimp?? Neither FH nor I like it, but this looks yummy as heck!!!

lululu said...

haha...it's so funny that guys might just not buy the idea of having fruits into savory dishes, cos my husband is also anti this idea.
But for mangoes, he does have some kinda tolerance when I once made a salad with pork tenderloin with mangoes. Gotta try your dish on him too. :P

Katherine said...

I love mangoes.

Where do you get brown rice vermicelli!? I've never seen it before so I always buy white!

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