TWO DIFFERENT WORLDS ~ RICE NOODLES with SHRIMP & CILANTRO

"Between two worlds life hovers like a star, twist night and morn, upon the horizon's verge."

~  Lord Byron 

MAY GARDENS OF OVERHILL

(Bloomfield Village)

From morning to night, ever-changing perennial gardens

(Bearded Iris, Wildflowers, Hosta, Rhododendron, Azalea, Ferns)

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RICE NOODLES with SHRIMP AND CILANTRO

This yummy colorful Pad Thai variation skips bean sprouts, eggs, and peanuts in favor of fresh red pepper and cilantro ... a favorite 'simple supper' at both home & cottage (slightly adapted from Fine Cooking) 

8  oz.  1/4 in. wide dried rice noodles (pad thai)

2-3  limes (1 juiced and 1 sliced in wedges)

2  Tbsp. light brown sugar

2  tsp. soy sauce

1  tsp. fish sauce

1  lb. peeled and deveined large shrimp

3  generous Tbsp. peanut oil

1  tsp. ground coriander

freshly ground black pepper to taste

1  cored, seeded, and finely diced red pepper

1  cored, seeded, and finely diced orange or yellow pepper

1  seeded and finely diced large jalapeno

1-2  finely diced large shallots

1/4  heaping cup fresh cilantro

• Bring a pot of well-salted water to a boil. Add noodles, lower heat to a gentle simmer and cook, stirring occasionally until noodles are just tender, 5-7 minutes. Transfer to colander and run under cold water to cool slightly. Drain well.
• In a small bowl, combine lime juice, sugar, soy sauce and fish sauce; set aside. In a medium bowl, toss shrimp with 1 generous Tbsp. of the oil, coriander, freshly ground pepper and pinch of coarse salt.
• Heat remaining 2 Tbsp. of oil in large skillet over medium-high heat until shimmering hot. Add peppers and shallots, sprinkle with pinch of salt and cook, stirring, for 1 minute. 
• Add shrimp and cook, stirring, until it turns pink and almost cooked though, about 2 minutes. Add lime juice mixture and cook, stirring, until shrimp is cooked through, about 1 minute more.
• Add noodles and half of the cilantro; toss until noodles heat through and pick up the sauce, 1-2 minutes. 
• Serve topped with remaining cilantro and lime wedges on the side for squeezing.  (3-4 servings)  

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WEEKEND 'ROCK GARDEN' PROJECT 

(Hubbard Lake)

Blessed to share time between 'Two Different Worlds' ... thankful for the beauty of each.