THAI SHRIMP & NOODLES
Prep Time: 20 minutes
Cook Time: 15 minutes
Makes 6 servings
• 3 stalks McCormick® Gourmet Collection™ Lemon Grass
• 3 cups hot water
• 1/2 cup dry white wine or sherry
• 1 1/2 teaspoons McCormick® Gourmet Collection™ Garlic Salt
• 1 teaspoon McCormick® Gourmet Collection™ Szechwan Seasoning
• 1 pound fresh shrimp, peeled and deveined
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 6 ounces angel hair pasta or Chinese (ramen) noodles
• 4 cups torn fresh spinach leaves
• 1/4 cup salted cashews
Directions:
1. Place lemon grass and water in 1-quart glass measure; cover and heat in microwave on HIGH for 5 minutes; cool. Remove lemon grass to cutting board. Reserve water. Slice lengthwise then finely chop.
2. In large skillet, combine lemon grass, reserved water, wine, garlic salt and Szechwan seasoning; bring to a boil. Stir in shrimp and cornstarch mixture. Cook and stir until shrimp turn pink and mixture thickens, about 3 to 4 minutes.
3. Meanwhile, in large saucepan, cook pasta in boiling salted water until done. Drain and rinse pasta. Return pasta to saucepan. Add spinach and shrimp mixture; toss. If desired, garnish with chopped salted cashews.
Per serving: About 212 Calories, Fat 4g, Protein 17g, Carbohydrate 27g, Cholesterol 86mg, Sodium 397mg, Fiber 3g
Recipe from McCormick® - Spices & Seasonings - www.mccormick.com/
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