Saturday, January 2, 2010

Dutch Oven - Shrimp Paad Thai

The best thing about outdoor cooking is sharing a meal with friends or loved ones. Gathered around the table, with great food, and great stories- it doesn't get any better than that. Last night we had Eric and Heather over to enjoy some Dutch Oven Paad Thai and some good company.

Recipe:
Serves 6 with leftovers
1 Pound Uncooked Shrimp
1 Package Paad Thai Rice Sticks
Curry
Powdered Ginger
Fish Sauce (Available in Asian aisle or Asian Markets)
1 Clove Garlic
1 Bunch Green Onions
1 Pound Fresh Green Beans
1 Bunch Cilantro
1 Large Red Bell Pepper
1 Red Onion
Juice from 1 lime
Soy Sauce
Thai Garlic Red Pepper Sauce
Chopped Peanuts
Optional:
Hot Pepper

12" Standard Dutch Oven
Bottom: 12 coals
Top: 12 coals

Grease the dutch oven with canola oil and warm on the coals. Prep the rice sticks by soaking them in hot tap water per the package directions. Saute the shrimp, adding the curry and ginger 'to taste'. (Smell the dish, and guess how much to add.) Chop and saute the vegetables in the same pan: garlic, green onion, green beans, red pepper, red onion, half of the cilantro. Add a dash or two of fish sauce, soy sauce, and the lime juice. When the vegetables are tender, drain and add the soaked rice sticks. Add the Thai garlic red pepper sauce. This is found in the Asian aisle of most grocery stores, or in Asian markets. It is a orange red color, and the top ingredients should be red pepper and garlic. If you can't find this, you can substitute some 'rooster' sauce and some honey. Cover and simmer until the shrimp is cooked and the noodles are 'al dente'. Serve immediately, with chopped peanuts and the remaining cilantro.

5 Stars

Bon Appetit!
The Outdoors Start at Your Back Porch!

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