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Shrimp & Cellophane Noodles

Shrimp & Cellophane Noodles

After last week’s daring French Fridays with Dorie recipe, I expected this week’s to be a breeze.  It turns out Shrimp and Cellophane Noodles created quite a bit of controversy.

I had originally planned on serving this for dinner one night, somehow creating a  chicken version for my husband and the shrimp version for myself.  Then I checked out the P & Q section on the FFWD site.  Pretty much everyone who had already made the recipe said there was way too much tomato puree and they didn’t care for the dish.

So, I decided to regroup and make the dish only for myself for lunch so I could experiment.  No one ever wants to serve their family a dinner they will hate.

I began making Shrimp and Cellophane Noodles as written (except for cutting the recipe in half).  When it came time to add the tomato puree, instead of adding the full 1 cup (for my halved recipe), I slowly added it 2 tablespoons at a time until it looked right.  In all, I only used 1/4 cup of puree.  I sauteed for a couple of minutes until the prawns were cooked through.  The sauce looked a little thick, so I added a splash of Chinese rice wine to loosen it up a bit.

It worked!  I love prawns and my “reworked” sauce was good.  I probably won’t make this again because I am the only one in my family who eats prawns and this was a lot of work for one person, but it made for a tasty lunch.

I have my fellow Doristas to thank for helping me make this a successful dish.  If it had not been for your warnings, I would have not tinkered with the recipe and probably would not have ended up with something I enjoyed eating.  A hearty thank you to the group!

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