Back in February, my friends and co-workers attended the NCCAT Golden Apple Gala. Through the silent auction, we won a weekend at Emerald Isle in September. So, the four of us marked our calendars and looked forward to what would hopefully be a glorious, relaxing fall weekend at the beach, strategically placed a month into the school year. Unfortunately Kim couldn't go due to a school conflict, but Mary, Christy, and I pressed on and found ourselves in a lovely bay-front condo (that ironically belonged to one of my students!). We had a tremendous weekend: great weather and a discovery of the super-funny comedy Big Bang Theory. Check out this sunset from our porch:
While there, the three of us feasted on munchies galore. I decided to take on our meal for Friday night, and because we were at the beach, I couldn't ignore the option for authentically fresh shrimp. I chose to make Sauteed Shrimp and Thai Coconut Noodles. The shrimp recipe came from Cooking Light's website, while the noodles came from my Cooking Light book. The kitchen was filled with the aroma of fresh ginger and garlic, a lovely olfactory experience. I had never used fresh ginger, and I really enjoyed it. What it contributes to the flavor of these dishes is awesome. The only changes I would make apply to the noodles. While the recipe calls for 1/2 a cup of coconut milk, I think that it could use 3/4 a cup, if not a full. I just think the noodles could be a little saucier. The other change is regarding the actual type of noodle. The recipe calls for rice sticks (go to the Asian section and scour the bottom two shelves...you'll find it), but I think you could use rice noodles instead, and they might marry better with the sauce. You'll note that if you click on the link for the Sauteed Shrimp, it has a hyper link for Thai Coconut Broth with Noodles, which is not the same as the Thai Coconut Noodles (but maybe it's saucier...something to try next time).
Here's the finished product:
Bottom line: This meal packed a flavor punch, and it's pretty healthy for you. I give it a thumb and a half up!
Second bottom line: Never pass up an opportunity to cook with shrimp straight off the boat.