Lemongrass-Mango Louisiana Shrimp
With Vermicelli Rice Noodles
Serves 8. Recipe is from the Louisiana Seafood Promotion and Marketing Board.
1/4 cup peanut oil
1/2 cup minced shallot
1/4 cup minced ginger
2 tbls. minced garlic
1/4 cup jalapeños, seeded and minced
3 sticks lemongrass, split
11/2 cups julienned carrots
3 lbs. 26/31 shrimp, peeled and deveined, tail removed
21/4 cups coconut milk
2 tbls. red curry paste
1/2 cup lime juice
3/4 cup diced mango
24 ozs. rice noodles, cooked according to package directions
1/2 cup fresh basil, chopped
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
1. Heat a large sauté pan over medium-high heat. Add peanut oil, shallots, ginger, garlic, jalapeños and lemongrass stalk. Cook until fragrant, about 30 seconds. Add carrot and shrimp, sauté an additional minute. Add coconut milk, curry paste, lime juice and diced mango. Cook for 2 to 3 minutes. Remove lemongrass stalk.
2. Add noodles, basil, cilantro and mint to pan and toss. Cook 2 to 3 minutes. Serve in bowls, dividing shrimp, noodles and broth evenly.