Chilled Rice Noodles with Gulf Shrimp, Cucumber, Tomato, & Basil
Chilled Rice Noodles with Gulf Shrimp, Cucumber, Tomato, & Basil
By f-stop farm
Ingredients:
Rice noodles
Gulf shrimp, peeled (K&S Seafood)
Cucumbers (Vermillion Farms)
Cherry Tomatoes (f-stop farm)
Purple Basil (Bouldin Food Forest)
Garlic chives (VRDNT Farms)
Lemongrass
Holy Basil
Ginger
Rice Vinegar
Fish Sauce, soy sauce, or sub of choice
Lime juice
Sesame Oil
Directions
Marinate the peeled shrimp in holy basil, lemon grass, ginger, garlic, fish sauce/soy sauce, lime juice, and sesame oil for about 4 hours then dump everything into 2 quarts of boiling water until shrimp is cooked.
Boil rice noodles until soft, drain then add 1TBS rice vinegar one tbs fish or soy sauce and chill
Slice cucumbers, tomatoes, and chop basil and garlic chives. Add all ingredients and shrimp to rice noodles and toss well.
Add additional toppings like f-stop farm’s kimchi, hot sauce, or peanut sauce as desired!
