HERB STIR-FRIED SHRIMP WITH VEGETABLES AND EGG NOODLES.

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Herb stir-fried shrimp with vegetables and egg noodles. image

Adapted from Bon Appetit (April 2004). This one dish meal is a great way to use garden herbs and vegetables with jumbo shrimp.

Provided by ellie_

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine, room temperature
1/2 cup minced fresh tarragon
4 teaspoons minces fresh chives
1 lemon
1 bunch leek, white and pale green parts only,sliced
1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 lb jumbo shrimp, peeled and deveined
12 ounces green beans, trimmed
12 ounces frozen peas
16 ounces egg noodles, uncooked

Steps:

  • Mix butter, tarragon, chives and grated lemon peel (from one lemon) in a bowl. Mash with a fork to combine.
  • Melt herb butter in large skillet over medium heat.
  • Add leeks and thyme and cook for 5 minutes, reduce heat to low and continue cooking for 8-10 minutes longer. Remove from heat.
  • In a large saucepan bring water to a boil to cook egg noodles. When water boils add egg noodles and green beans to pan. Cook 6 minutes and then add green peas to water, cook 4 minutes longer. After a total of 10 minutes, drain well.
  • While noodles and vegetables are cooking, put skillet back on med high heat and add shrimp and lemon juice (from one lemon) to leeks and herbs and stir-fry over med high heat for 6-10 minutes.
  • Add shrimp/leeks to egg noodles/vegetables in a large bowl.
  • Serve immediately.

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