Did you ever notice that if you add ginger and garlic to anything it just tastes amazing. I have been really inspired by this delicious combination lately. I have also been inspired by the extremely warm weather on Nantucket. The warm weather makes me crave easy dinners that require little to no heat from the stove. Savoy Slaw and Cool as A Cucumber Noodle Salad with Poached Shrimp are two recipes that are perfect for warm nights.
The ginger/garlic inspiration continued with this next recipe. I wanted something cool and satisfying for dinner and also I am still trying to get the hubs to love a veggie noodle! I looked to my fridge and cupboards for ideas. I found rice noodles, cucumbers, some avocado and some fresh herbs. I also had a stash of shrimp in the freezer, score. Bam! Done.
|4 Ounces of Rice Noodles, steamed|
1 English Cucumber, spiralized
I knew that a mix of rice noodles with the cucumbers noodles would create a nice texture. Plus it looked real pretty!
I tossed the noodle mixture with a gingery, garlicky sauce and let them sit in the fridge for a few hours. This allowed the noodles to absorb all the goodness.
|Gingery, Garlicky Sauce|
Zest and Juice from 1 Lemon and 1 Lime
1/2 Inch Ginger, grated
2 large Garlic Cloves, grated
1 Tablespoon Fish Sauce
1 Tablespoon Tamari
Toss all the ingredients together and pour over the noodle mixture.
|I Lemon, Sliced|
2 Teaspoons Red Pepper Flake
1 Tablespoon Peppercorns
2 Teaspoons Salt
Bring Everything to a boil and add shrimp. Cook until the shrimp are pink and happy.
With the noodles soaking up glory in the fridge and the shrimp cooling....I drank Rose and waiting ever so patiently.
When we were ready for dinner, I chopped up some fresh herbs that I had on hand. I threw together a mix of mint, cilantro and basil. I also added avocado because....come on it is avocado!
Everything came together pretty nicely if I do say so myself!
|Cucumber Noodle Salad with Poached Shrimp|