I love living on a coast. I love driving down a street and seeing homemade signs saying “shrimp” where local fisherman sit on the side of the road with a ton of ice filled coolers and sell to the public. I love that there has been a bumper shrimp catch recently in the Jacksonville area. I love shrimp!!
The sad thing is that so do my endlessly hungry teenagers. It took 3 pounds of shrimp to feed them this dinner. That was $15 worth of shrimp for one meal; not exactly frugal, but certainly worth the splurge for a once in a while dish. I usually make scampi for the family, but this time, I got adventurous and made a Thai noodle dish. I say “Thai” very loosely as this was not a particularly spicy dish.
(all that’s left after the eaters left the table!)
1. Info for Thai Shrimp with Noodles
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Thai Shrimp with Noodles
- 3 pounds shrimp (or less), cleaned and shelled
- cooked fettuccine (or any spaghetti type….enough for your family)
- 4 Tbsp peanut butter (creamy or chunky)
- 2 Tbsp honey
- 2 Tbsp soy sauce (can use light)
- 2 medium onion, chopped
- 4 ribs celery, chopped
- 2 Tbsp oil (preferably peanut with a splash of sesame, but any vegetable oil will do)
- Put the shrimp in a zip close bag or glass bowl.
- Add the dressing, close or cover and marinate in the refrigerator for 15-20 minutes.
- Mix the broth, peanut butter, honey, soy sauce, ginger and red pepper in a small bowl and set aside.
- Saute the onion and celery in oil.
- When the veggies are almost done, add the shrimp and cook until pink.
- Pour in the soy/honey mixture and remove from heat.
- Toss with the warm, cooked pasta and serve.