Friday, July 17, 2009

Noodles with Garlic Shrimp & Lemon Tabouli

Continuing this week's theme of the budgetary benefits of vegequarian versus meat-based meals, I'm sharing a meal idea made by Julie, my Market to Mouth video pilot guest.

Julie tells me she's been more mindful of making choices within her budget when shopping at Whole Foods, adding that she's less likely to impulse purchase now that's she more conscious of how to shop within her means.

Then once home, she says she's more adventurous in the kitchen, trying her hand at cooking up what she's purchased without recipes or cookbooks, improvising and being creative without fear of "stuffing up."

In fact, she told me she now understands what I mean by recipe-independence.

I was with Julie at WFs recently when she purchased marinated shrimp skewers on sale for $1 per skewer. I think there were about 5 shelled shrimp on each skewer. I nudged her to buy two skewers -- one marinaded in garlic and herbs and the other in Cajun spices.

Later she called excited to share what she'd created (pic above).

Here's her recipe:

Soba Noodles with Garlic Shrimp & Lemon Tabouli
1) Boil a portion of your favorite noodles, i.e. soba, whole wheat, buckwheat, rice, plain wheat.
2) Meanwhile, chop a big handful of parsley, add a chopped tomato, spring onion, a chunk of cucumber and the juice of half a lemon, some olive oil, then season with S&P.
3) Now either grill the skewered shrimp, or as Julie did, remove shrimp from skewers, & toss into an oiled, hot pan, stirring rapidly for about 5-7 minutes or until shrimp are done.
4) Drain pasta (refer here for my technique on prepping cooked pasta), oil and season.

To Serve: Add pasta to a serving bowl, pour in lemon tabouli (which you will have noted is absent the soaked, cracked wheat or bulghur wheat), stir well, then toss in cooked shrimp. Spoon portions into individual bowls. Top with cracked, black pepper.

Note: If you prefer, for convenience and or for budgetary reasons, rather than buying skewered shrimp for this dish, you could use WFs Whole Catch pink shrimp, a Seafood Watch sustainable seafood.

Simply thaw a portion of the frozen pink shrimp, then marinade them in olive oil, chopped garlic, and your choice of dried herbs such as tarragon or oregano or an Italian mix or herbs de Provence.

1 comment:

Gera @ SweetsFoods said...

Louise sounds delectable recipe for a weekend!

I’ve an award for you at my blog :)