I am looking for a recipe for shrimp vermicelli, any suggestions.?

Answer 1

Lemongrass Shrimp And Rice Vermicelli

Ingredients:
8 ounces dried rice vermicelli
24 jumbo shrimp, heads and shells (except the tip of the tail) removed, butterflied, and deveined
1/2 cup scallion oil
1 small cucumber, peeled, halved lengthwise, seeded, and thinly sliced into crescents
2 medium carrots, peeled and finely julienned
1 head Boston lettuce, ribs removed and leaves shredded
1 bunch mint, leaves only, julienned at the last minute
1/2 cup roasted unsalted peanuts, finely crushed

Directions:

Place the dried rice vermicelli in a dish with water to cover. Let stand until pliable about 30 minutes, and drain.

Meanwhile, toss the shrimp with the lemongrass and a garlic marinade to coat evenly. Set aside for an hour, refrigerated.

Bring a pot of water to a boil over high heat. Divide the rice vermicelli into individual portions. Working with one portion at a time, place the vermicelli in a sieve and lower into the boiling water. Cook for 3 to 5 seconds only, then shock under cold running water to stop the cooking.

Drain the vermicelli completely and place m a bowl. Toss with the scallion oil (including scallions) until well combined. Add half the cucumber, carrots, and lettuce and toss until evenly distributed. Divide among individual large bowls or deep plates.

Heat a well-oiled grill pan over high heat and grill the shrimp until they turn pink and caramelize on the outside, a minute or so on each side, depending on the size of the shrimp. Place an equal amount of shrimp on top of each serving of rice vermicelli and garnish with mint and peanuts. Have your guests drizzle nuoc cham over their bowls of vermicelli and shrimp. Serve any remaining cucumber, carrots, lettuce, mint, peanuts on the side

Answer 2

Shrimp Vermicelli Salad

INGREDIENTS
1 pound vermicelli pasta
1 pound cooked shrimp
2 stalks celery, chopped
1 tablespoon chopped fresh parsley
1 clove garlic, crushed
1 teaspoon dried thyme
1 cup mayonnaise
1/4 cup grated Parmesan cheese
salt and pepper to taste
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Toss cooled pasta with cooked shrimp, celery, parsley, garlic, thyme, mayonnaise, Parmesan, salt and pepper. Chill before serving.



or


champagne shrimp vermicelli

1/2 lb vermicelli
2 tablespoons butter
2 cloves garlic, minced
4 plum tomatoes, diced
2 tablespoons toasted pine nuts
1 cup champagne
1/3 cup capers
salt and pepper
16 large shrimp
3 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
prepare vermicelli according to package directions.
in a skillet heat butter and garlic.
add tomatoes, pine nuts and 1/4 c champagne, cook for 3 minutes.
add capers, salt, pepper, shrimp and lemon juice, cook for 3 minutes.
add remaining champagne, bring to a boil and reduce to thicken.
drain vermicelli, add to skillet, stir, sprinkle with fresh parsley.

Answer 3

www.allrecipes.com, has a shrimp pasta that uses vermicelli noodles. This is a good site for just about any recipe you could imagine, and the recipes aren't complicated.

Answer 4

Goi Cuon with Nuoc Leo (pork and shrimp spring roll with peanut sauce)

1 pound pork tenderloin, trimmed
1 shallot, finely chopped
2 cloves garlic, minced
1 1/2 tablespoons Vietnamese fish sauce
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
Peanut or olive oil, optional
1/2 pound fine rice vermicelli (bun)
12 (10-inch) rice paper wrappers (banh trang)
1 pound boiled shrimp, sliced in 1/2 lengthwise
1 medium cucumber, halved lengthwise and then thinly sliced on the diagonal
1 1/2 cups thinly shredded romaine lettuce
48 mint leaves
24 cilantro sprigs
48 Thai basil leaves
1 carrot, cut into julienne
Peanut Sauce, (Nuoc Leo), recipe follows


Place the pork tenderloin in a bowl with the shallot, garlic, fish sauce, sugar, black pepper, and oil, if using, and turn to coat. Cover with plastic wrap and marinate, turning occasionally, at least 1 hour and up to overnight in the refrigerator.
Preheat a grill to high. Grill the tenderloin, turning occasionally, until just cooked through and an instant-read thermometer registers an internal temperature of 145 degrees F. Transfer tenderloin to a plate and set aside to cool to room temperature before proceeding. Once cooled, slice tenderloin into 1/8-inch thick slices and set aside, covered and refrigerated, until you are ready to assemble the spring rolls.

Prepare the rice vermicelli according to package directions and strain in a colander. Run under cold running water until cool and set aside to drain.

Assemble the rolls 1 at a time: Dip 1 spring roll wrapper into lukewarm water and quickly transfer to a clean kitchen towel. (Wrapper will soften within seconds.) Lay 4 shrimp halves in a horizontal line across the center of each wrapper and top with a few tablespoons of cooked (well-drained) vermicelli. Top the vermicelli with 1 or 2 slices of cucumber, 2 tablespoons or so of the shredded romaine, 4 mint leaves, 2 sprigs of cilantro, and 4 basil leaves. Place a few sticks of carrot julienne along the top of the filling ingredients and top with 2 slices of pork. Carefully pull the lower edge of the wrapper up and over the filling. Fold the 2 sides inward over the filling and press to seal. Work carefully so as not to tear the wrapper. Once both sides are folded inward over the filling, roll the spring roll upwards so that the filling is tightly contained and roll up to seal. Set the spring roll aside on a plate, covered with a damp paper towel or damp clean kitchen towel. Repeat with the remaining wrappers and filling. Once you have assembled all of the spring rolls, serve them immediately – either at room temperature or slightly chilled, with the Peanut Sauce on the side for dipping.



Peanut Sauce (Nuoc Leo):
1 tablespoon peanut oil
3 garlic cloves, minced
1 teaspoon chili paste
1 tablespoon tomato paste
1/2 cup plus 2 tablespoons chicken stock or water
1/2 teaspoon sugar
2 tablespoons peanut butter
1/4 cup hoisin sauce
1/4 cup unsalted roasted peanuts, finely chopped
1 fresh red Thai chile pepper, seeded and thinly sliced, optional
Sriracha sauce, for garnishing, optional


Heat the oil in a small saucepan and, when hot, add the garlic, chile paste, and tomato paste, and cook until garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the peanuts, sliced chiles and optional hot sauce.
May be served warm or at room temperature.

Answer 5

http://www.shrimpvermicelli/recipes.com
http://www.recipes/vermicelli.com