Shrimp - Caramelized Chile

By rainmaker

Ingredients

• 6 oz rice stick noodles (vermicelli)
• 1 lb broccoli florets
• 1 green onion, finely chopped
• Salt and pepper
• 3 Tbsp. sugar
• 1 Tbsp. water
• 1 Tbsp. vegetable oil
• 3 cloves garlic, very thinly sliced
• 1/4 tsp. crushed red pepper
• 1 Tbsp. lover-sodium fish sauce
• 1 lb shrimp (16 to 20) peeled and deveined
• 1/4 cup packed fresh cilantro leaves

Preparation

Step 1

In heavy 12 in skillet, heat 1 inch water to boiling on high. Add noodles and cook 1 to 2 minutes or until just tender. With tongs, transfer noodles to colander. Rinse under cold water and drain.

When water in skillet returns to boiling, add broccoli. Cook 3 minutes or until tender-crisp; drain and transfer to large bowl. Toss with green onion and 1/4 teaspoon salt. Wipe skillet dry.

In same skillet, cook sugar and water on medium-high (stirring just until sugar dissolves) 3 to 4 minutes or until mixture turns dark amber. Stir in oil, garlic and red pepper. Cook 10 seconds, then stir in fish sauce and shrimp.

Cook 2 to 3 minutes or until shrimp just turn opaque throughout, stirring frequently. Remove from heat and stir in cilantro and 1/4 teaspoon freshly ground black pepper.

Divide noodles and broccoli among serving plates. Spoon shrimp with sauce on top of noodles.