Tex-Mex Shrimp And Noodles. Listening To Henry & Fleetwood.

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I should have felt sad when the battery in my flashlight died, but I was delighted.

Ha!

I was pretty delighted with today’s recipe which is a play on fideo, a Spanish noodle dish.

Yummy, spicy, easy and colorful. That’s a good start to describing Tex-Mex Shrimp And Noodles. What makes this dish special is that the thin pasta is toasted before simmering in a tomato-vegetable sauce. Chili-spiced shrimp and a few garnishes top it all off.

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Tex-Mex Shrimp And Noodles

Ingredients:

1/4 cup vegetable oil
1 pound large shrimp, peeled and deveined
2 teaspoons chili powder
Kosher salt
12 ounces angel-hair pasta, broken into small pieces
1 white onion, thinly sliced
1 green bell pepper, thinly sliced lengthwise
1 (15 ounce) can diced tomatoes
Sour cream, pickled jalapeños and chopped fresh cilantro, for topping

Directions:

1. Heat 1 tablespoon vegetable oil in a Dutch oven or large wide pot over medium-high heat. Add the shrimp, 1 teaspoon chili powder and 1/4 teaspoon salt. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes. Transfer shrimp to a bowl.

2. Add the remaining 3 tablespoons vegetable oil and the pasta to the pot. Cook, stirring, until golden, about 3 minutes. Transfer pasta to a separate bowl.

3. Reduce the heat to medium and add the onion, bell pepper, 1/2 teaspoon salt and 2 tablespoons water to the pot. Cook, stirring, until the vegetables soften, about 3 minutes.

4. Increase the heat to medium high. Stir in 2 cups water, the tomatoes, toasted noodles and 1/2 teaspoon salt. Bring to a simmer, stirring to break up any clumps. Cover, reduce the heat to medium, and cook, stirring occasionally, until the noodles are tender and most of the water is absorbed, 10 to 12 minutes.

5. Stir in the shrimp. Top each serving with sour cream, pickled jalapeños and cilantro.

Serves 4

Recipe from Food Network Magazine
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If I need my ears to be delighted, a good place to go is straight to Scotland.

‘Perfect Mess’ is from Glasgow’s Henry & Fleetwood, a collaboration between Martin John Henry and Gillian Fleetwood. It’s the last song on their EP titled “On The Forest Floor”, a sparse but intensely rich four song collection.

Check out Henry & Fleetwood on Facebook. You can buy their music on Bandcamp.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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