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SEAFOOD RECIPESSHRIMP Recipes pg 3 >  Thai Shrimp & Noodles


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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


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 -

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