Monday, February 25, 2013

Spicy Pineapple Shrimp with Rice Noodles

Do you know what I am sitting here thinking about right now?  I would love to say some fantastical food dish - something truly amazing and astounding, but sadly, no.  My thoughts are occupied with my newest obsession - World Class Solitaire from Pogo Games.  Solitaire, you might be asking?  Really?  This is your newest addiction? Couldn't you find anything more interesting than solitaire?  Well, let me explain - it's got a hook.  Yes, it's solitaire, but it has various bonus cards meant to help win the game (sometimes they do, sometimes they don't), plus as you win games, you travel around the world and get stamps for your passport.  I realize my description is not doing the game justice, but believe me, it's highly addictive and I've gone several hours without playing it so I'm beginning to go through withdrawals.  It's not pretty.  Be glad you're not here to witness this unseemly spectacle.

Okay, I will try to wrestle my thoughts back to the matter at hand long enough to get this recipe posted.  Be forewarned, when I say spicy, that's exactly what I mean.  If you make it like I did, it is guaranteed to knock your socks off.  Now, if you can't handle that much spice, I will give you some options to tame it a little, but it will still pack a little heat and that's what you want to cut some of the sweetness.  Also, this will serve 6 - 8 people, in other words, it's a big, honking portion!

Here's your Cast of Characters.

1 Lb. bag of cooked and peeled salad shrimp, rinsed in cool water to thaw out.
2 - 20 Oz. cans crushed pineapple and juice
1 1/2 Cups sweet chili sauce
2 Tablespoons, each, Tony Chachere's Creole seasoning (not pictured) and sriracha sauce (This is where you can tame it a little.  Start out with 1/2 tablespoon of each, and go from there, but give it a little time to cook.  The heat takes a while to hit full potency.)
2 - 6.5 Oz. packages rice sticks (or rice noodles)
1 Can sliced water chestnuts
2 Bunches green onions, chopped into 1 inch pieces
5 Oz. shredded carrots

In a large pot of hot water, place the rice sticks to soften, about 12 minutes.  No heat needed yet.

Meanwhile, in a medium saucepan, bring pineapple, chili sauce, Tony Chacere's and sriracha to a boil.  Reduce heat to medium and cover. 

After the sauce has been cooking for about 5 - 7 minutes, heat a tablespoon of olive oil in a large skillet, over medium heat.  Add carrots and green onions.  Saute for about 3 minutes.

Next, add shrimp and water chestnuts.  Sprinkle a little of the creole seasoning over the shrimp.

Saute for a couple of minutes, but no more.

Next, turn the noodles to high, and set timer for 2 minutes.  It doesn't matter that it isn't boiling for that entire 2 minutes.  Add the sauce to the shrimp mixture - it should have reduced quite a bit.

Cook until the timer on the noodles goes off.  Drain the noodles and use tongs to make a nice little mound on your plate.

Cover with the pineapple shrimp and have a fire extinguisher handy.

Seriously, it is hot, but it doesn't completely overpower the other flavors.  You still taste the sweet of the pineapple and chili sauce, as well as the carrots and green onions.