Beer-Steamed Sesame Ginger Shrimp Dumplings | Simply Organic #WeeknightWin

Even though I have been swept up in a baby whirlwind, cooking dinner is still super important to me.

It's what makes me feel like I still have a non-mommy purpose. It lets me unwind and decompress.

But the truth is, I probably have about 45 seconds to figure out what I'm cooking, prep the ingredients, prepare the meal and get it on the table before I collapse into a heap of exhaustion at the end of the day. It's a real conundrum.

So, what's a girl to do? {Besides pour herself a generous gallon glass of wine.}

I'm fairly certain that Simply Organic tapped into my brainwaves and created their line of Steam Gourmet Parchment and Seasoning Kits as a solution to my problems. Because look:

A healthy meal. In, like, no time at all. With minimal cleanup.

Now I got your attention, didn't I?

These little kits are pretty fantastic because 1. It basically tells you what to cook and how to cook it,  2. It gives you most of the stuff you need to make it taste good, and 3. It's organic and healthy so you can feel good about what you're feeding your family.

Each kit comes with a cooking suggestion, 2 spice packets and 2 parchment bags for steam cooking. All you have to do is buy the protein or veggies you want to make, season them, toss them into the bag and -- voila -- dinner.

Except, you know me... I like to make things complicated. So I looked at the kit and I thought, "I wonder what else I could do with this besides the obvious?"

And these dumplings were the answer.

Instead of making Sesame Ginger Salmon with the kit, I whipped up a quick batch of dumplings with wonton wraps and shrimp, nestled them on a bed of prepackaged stir-fry veggie mix, and poured some beer over them {because, why not?}. The result was a really fun and flavorful dish that took almost no time at all but still made me feel successful at creating a "Weeknight Win".

Pretty awesome, right?! Simply Organic is hosting a "Weeknight Win" recipe contest and I'd love for you to vote for this tasty dish! Head over to the voting page to cast your vote!

Beer-Steamed Sesame Ginger Shrimp Dumplings

1 Simply Organic Sesame Ginger Salmon Parchment Seasoning Kit
1 bag pre-chopped stir-fry vegetables (broccoli, snow peas, carrots, cabbage, etc.)
1/2 pound shrimp, peeled, deveined and roughly chopped
1/2 teaspoon sesame oil
2 scallions, chopped
Approximately 20 wonton wraps
1/4 cup Japanese beer (or vegetable, chicken or seafood broth, if preferred)

Preheat oven to 400 degrees.

1. Place parchment bag on a baking sheet to catch any drips. Arrange vegetables in the bottom of parchment steam bag.  Set aside.

2. In a medium bowl, drizzle sesame oil over chopped shrimp; toss to coat. Sprinkle seasoning packet over top and add chopped scallion; mix until all shrimp are well-coated with seasoning.

3. Arrange wonton wraps on a clean work surface for easy dumpling assembly. Fill a small bowl with water. (You'll use this to help seal each dumpling.)

4. Scoop about a teaspoon of shrimp filling onto each wonton wrapper. Wet the tip of your finger in the water and run it along the outer edge of each wonton wrap. Fold in half so that the corners meet and you have a sealed triangle.* Indent the flat side of the dumpling and bring the outer corners together to form a tortellini-like shape, if desired. Repeat until all the filling is used up.

5. Place dumplings on top of vegetables in the parchment bag. Pour about 1/4 cup of beer (or broth) over top, making sure to wet the dumplings.

6. Fold open end of bag under twice to seal the bag. Bake for about 15-17 minutes or until the dumplings are steamed and the vegetables are tender-crisp. (The shrimp should be pink and opaque.)

To serve, carefully open the parchment bag (there will be hot steam, so be careful!) and divide onto serving plates. Serve with soy sauce for dipping if desired.

*You may shape the dumplings any way you wish!

The Ancient Olive + Blue Bell Ice Cream

Had someone told me 2 1/2 years ago that food blogging would give me the opportunity to eat copious amounts of ice cream in the name of "research", I might have started this blog much sooner.

I've gotten some pretty cool food related opportunities lately, but last week's visit to The Ancient Olive in Delray Beach might have just made one of the top three for this year so far. I was invited to come check out a really exciting collaboration between their store and beloved Blue Bell Ice Cream brand, and I didn't have to think twice about responding, "YES!" to the event.

I arrived at The Ancient Olive {which looks unassumingly small from the outside}, opened the door, and found myself drawn in to the seemingly endless array of shiny silver drums beckoning for investigation. Rows and rows of specialty olive oils and vinegars were punctuated by various other wares - from gifts like soaps and lotions to condiments like smoked sea salt and uniquely flavored hot sauce. {But more on that later!}

It was immediately evident that olive oils and balsamics are a true passion for co-owners Jeffrey Schrader and Brian Behling. They scour the world for the very best products available and proudly tout their latest accomplishment -- being able to call themselves carriers of Ultra Premium Certified Olive Oil. {Don't worry, I had no idea what that meant, either. But it's pretty cool and you should definitely read about it!} Not only are these two gentlemen knowledgeable, but they're also happy to lend a hand to anyone who walks into the shop with a question or curiosity about anything they sell.

Once I listened to them talk briefly about their quality products, it was easy to see why a partnership with Blue Bell Ice Cream was a natural fit. The two companies have quite a bit in common!

Through Jim Wiederholt, I learned that Blue Bell is a Texas-based company that started back in 1907. Over the years, they've maintained a proven track record by putting their heart and soul into creating an ice cream that ranks in the top three brands in the country! That's pretty big compliment, but the folks at Blue Bell seem to only care about one thing: Making truly delicious ice cream without ever compromising the quality of their product. {Did you know that some "ice creams" out there are not, in fact, ice cream but "frozen dairy dessert"?? Eek!}

{My only complaint: I could do without the high fructose corn syrup. Just a friendly opinion from a well-meaning fan!}

That's some professional ice cream scoopage right there.

Together, The Ancient Olive and Blue Bell Ice Cream make the Dessert Dream Team.

That's right, friends... olive oil and balsamic are no longer just for making vinaigrette. They also make some fabulous ice cream toppings.

I discovered the ice cream/balsamic thing about 3 years ago and was hooked, so I was super-jazzed to let the experts guide me in creating some amazing flavor combos.

Here are just a few of the ones we were sampling:

Italian Cream Cake Ice Cream + Blood Orange Olive Oil + Murray River Sea Salt

Peaches and Homemade Vanilla + Strawberry Balsamic + Basil Chiffonade

Caramel Turtle Cheesecake + Dark Chocolate Balsamic

Rockslide Brownie + Espresso Balsamic + Applewood Smoked Sea Salt

They even recommended a dash of Papaya Pequin Hot Sauce to enhance the flavor experience!

{P.S. My system was in complete lactose shock from going from a reduced/non-dairy diet in the past few weeks to stuffing my face with ice cream. Not recommended... but totally worth it!}

If you think ice cream and balsamic or olive oil isn't your thing {though I highly suggest trying it before coming to that conclusion!}, there are other ways to enjoy experimenting with these ingredients. 

For example, Maria Ruiz Castaneda discovered that flavored balsamics and olive oils were the perfect accompaniment to cashews, walnuts, and almonds. The pairings were so popular, in fact, that she just launched her own company -- Kernel Desires -- and is selling her delightful products at several of The Ancient Olive's locations. Her Blackberry-Ginger Walnuts were out of this world!

Flavored balsamic and vinegar are also featured in this amazing Coconut Lime Shrimp Ceviche that was served at the event. I couldn't get enough, so I made sure to get the scoop{ha! How appropriate for an ice cream post!} on the recipe and am sharing it with you today!

At the end of the event, we were each given a chance to choose four little bottles of flavored oil and balsamic, and were gifted with a generous cooler-full of Blue Bell Ice Cream... 4 half gallons to be exact! Swoon!

The udder-load.

Well, you can't say I didn't bring back some new, creative ideas for your next ice cream party! Be sure to let me know if you get innovative the next time you serve yourself a scoop. ;)

A big thanks to The Ancient Olive and Blue Bell Ice Cream for hosting this fantastic event!

Coconut Lime Shrimp Ceviche 
Courtesy of The Ancient Olive

1 bag {41 count} raw shrimp
2-3 cucumbers, diced
2 Serrano Peppers, diced
1 cup chopped cilantro
1 medium red onion diced
1/2 c Coconut Balsamic
1/2 c Persian Lime Olive Oil

1. In a large bowl, combine the diced cucumbers, peppers, cilantro, red onion, oil and vinegar together.

2. Parboil the shrimp, about 1 minute, then immediately transfer to a bowl of ice water to stop the cooking.

3. Remove from ice water {draining as much water as possible}, and dice shrimp.

4. Add to the bowl with the rest of the ingredients. Stir well to combine.

5. Chill for 1 hour to allow flavors to marry. S

Serve with tortilla chips. Makes enough for a large crowd or a few very hungry folks! ;)

Tin Foil Shrimp Boil!

Has summer arrived where you live?

It's here in South Florida. How do we know when it makes its appearance here in the Sunshine State?

There are a few tell-tale signs:

- The namesake "sunshine" disappears every afternoon like clockwork and is replaced with sudden rainstorms and torrential downpours instead. Magically, they only happen when you're far from cover and forgot your umbrella.

- Your perfectly straightened hair is curly within 3 minutes of stepping out the door.

- All pools within a 10 mile radius are filled to the brim with groups of extremely wound-up children. {And a thin, oily film from sunscreen & tanning oil. BLEH.}

- You can walk in to restaurants that would usually overflowing at other times of the year. Expensive hotels begin to offer ridiculously cheap special rates.

- Walking outside immediately reminds you of a sauna... without the benefit of being able to shed your clothes.

- Jeans = NO.

- The mere suggestion of a potential storm sends people into a tizzy and clears store shelves of bottled water, batteries, and candles in an instant.

Ahh.... Florida summers. ;)

Sure it's hot, and sticky, and you barely want to move without the promise of a cold rum drink being at your desired destination...but we still love it. {Though we can't wait until it's over just as quickly as it's here.}

I love the thought of cookouts and summer gatherings, especially when the recipes are low-effort crowd pleasers like this fun version of an old fashioned Shrimp Boil.

The first time Steve & I ever had anything like a shrimp boil was during college football season when we were tailgating with friends in Louisiana. They had a giant pot cooking with all kinds of seafood goodies. And we were in love with the idea.

We attempted having our own shrimp boil a few years later during one of our tailgates, but found that our equipment was lacking... we were barely able to get a "Shrimp Simmer" let alone a "Shrimp Boil" with our puny grill. Wah, wah, waaaaah.

Had I given it some thought, I would have traded in that giant pot for these convenient little foil packets! I recently made these in the oven at home {I know it's hot, but that's what air conditioning is for folks!}, but you could definitely throw them on the grill just as easily for an outdoor party. The best part is that you can make these ahead and have them ready to go once your guests arrive.

I'm all for anything that makes for less work on a hot summer day... I'm saving my energy for muddling mojitos! ;)

Tin Foil Shrimp Boil

4 small pieces of corn, either fresh or frozen*
4 small red potatoes, quartered
4 pre-cooked all natural chicken sausage links, cut into chunks {I use  Casual Gourmet brand}
32 pieces of uncooked shrimp {peeled if you'd like, but isn't necessary}
Olive Oil
Old Bay Seasoning
1/4 cup white wine {divided} - or beer, or chicken broth as alternative
Lemon Wedges for serving

1. Preheat the oven to 400 degrees.

2. In the center of a 12x17 inch piece of foil, place corn, potatoes, sausage pieces, and shrimp.

3. Drizzle lightly with olive oil and liberally sprinkle with Old Bay Seasoning.

4. Fold the foil over the contents, then repeat on the other side, lifting and sealing one of the sides tightly. Leave the other side unsealed and pour about 1 tablespoon of white wine into the packet. Seal tightly and place on a sheet pan. Repeat with the other 3 packets.

5. Bake for about 25-30 minutes. Carefully {the steam will be hot!} unfold one packet to check potatoes for doneness.

6. Serve in packets with a lemon wedge.

*I cooked the frozen corn beforehand by boiling until tender.

Soft Polenta with Shrimp Ragout

 

I have had the focus and attention span of a gnat today. No, really.

I woke up early, got the day started, and promptly sat down to make my To Do list for the day & weekend, and ...

Hold on, need to switch the laundry over to the dryer.

See what I mean?

Obviously, some days do not allow for lengthy meal preparation and such. {Ok, MOST days, I'd say.}

But that doesn't mean that you should just throw in the towel and reach for the Hamburger Helper or the instant Mac & Cheese. {Fun fact: I have never actually had HH! No offense to lovers of this product! But seriously are there any??}

Wanna fake out your family and make them think you slaved away in the kitchen between juggling job, errands, life and everything else on your plate? Make them this:

And light some candles while you're at it for some ambiance. {Except, maybe not if you have kids because that might end up being more of a hazard than a mood-enhancer.}

This is one of the easiest dishes I've made in a while. It was quick, simple, and had tons of flavor. {And a heck of a lot of spice, too, but that's because my delicate little taste buds are not accustomed to red pepper flakes and I used the entire 1/2 teaspoon in ours.}

It also looked surprisingly pretty without a whole lot of effort.

Don't get scared by the word "ragout" either... it may seem fancy, but this dish is basically down home Shrimp & Grits masquerading as a snooty entree in designer Italian flavors. {Though the word itself has French origins. Whoa, we're gettin' all global here. Haha!}

Oh, heavens. The "flash mob" is surely going to show up at my door for this one.

And I don't mean the friendly dancing kind.

If you're wondering why the pictures have a funny tint to them, it's because I had to photograph the dish right before dinner time and it was already dark out... and there were no leftovers to shoot the next day. Good sign. :)

Alright, off to check a few more things off my list for today. Or at least attempt it before I get distracted!

Soft Polenta with Shrimp Ragout
adapted from Food & Wine

For Polenta:

2 cups water
2 cups low sodium chicken broth
1 cup polenta
1 tablespoon butter
1/2 teaspoon olive oil
1/2 teaspoon sea salt

For Shrimp:

2 tablespoons olive oil
1/4 to 1/2 teaspoon red pepper flakes {I recommend being conservative if you're not used to it!}
4 scallions, sliced thin, plus 1 extra sliced on the diagonal for garnish {optional}
3 tablespoons tomato paste {did you see my tip I shared on my Facebook page for saving leftover tomato paste?}
1/2 cup white wine
2 tablespoons water
1 pound peeled, deveined large shrimp {I used frozen, but fresh is even better}
zest of 1 lemon
1 tablespoon fresh lemon juice
1 teaspoon of fresh parsley, minced {or 1/2 teaspoon dry}
salt and pepper to taste

1. Bring water and chicken broth to a boil over high heat in a medium pot. When it comes to a rolling boil, stream in polenta, whisking constantly.

2. Lower heat to medium. Bring back to boil and whisk until it begins to thicken, whisking often and making sure it is not sticking to the bottom of the pot.

3. Once the water is mostly absorbed and the polenta is thick but pourable {about 10-12 minutes}, remove from heat and add salt, butter, and olive oil. Stir until the butter is melted and everything is thoroughly mixed.

4. Cover the pot with a lid and set aside to keep warm.

Shrimp:

1. Heat olive oil over medium high heat in a large pan. Add in red pepper flakes and scallions, and cook for about 1 minute, stirring often.

2. Add tomato paste and stir or whisk, cooking for about 2-3 minutes until slightly darkened.

3. Carefully pour in wine and water, whisking to incorporate into a uniform sauce and bring to simmer.

4. Add shrimp and cook until just pink, opaque and cooked through, about 4-5 minutes.

5. Stir in lemon zest, juice, and parsley, and simmer for a minute or so.

To Serve:

Spoon soft polenta in the center a bowl or dish. Ladle shrimp with sauce on top. Garnish with scallions if desired.

Tailgate Thursday: Alabama Edition!

Oh, my. I am so, so, sooo excited that today marks the very first Tailgate Thursday of the series here on TKP!

It is no secret that my husband and I are big college football fans... especially when it comes to our team. I've shared before that we met while we were attending the University of Florida. And that we fully buy into the greatness of Tim Tebow. And that we try to attend at least one game in Gainesville every year to relive the nostalgia of our college years. Yup, we're Gators, alright.

I got to thinking about what makes football season so much fun, especially here in the south. {I use that term loosely here in South Florida, because despite our coordinates on the map, we aren't extremely "southern".} It all came down to three things: The camaraderie. The tradition. And {most importantly} the food and drinks!

And so, the idea for Tailgate Thursday was born! The theme: {drink.dress.devour}. The mission: To spread the football-watching, team-color-wearing, tailgate-snacking love this season, no matter what team you follow!

Each week I'll be featuring one SEC school and sharing a team-themed cocktail, outfit, and recipe that would make for a perfect tailgate party. Hopefully it'll inspire you to get creative with your own game day get togethers. :)

I have been a busy little bee gathering the best tailgate recipes & fashions for this football season. But I can't take full credit for all the great stuff I'm going to be sharing over the next 12 weeks of college football. So, let me introduce you to the fabulous ladies that I've been working with to help me bring it all together!

We've got Liz from Twelve Saturdays sharing her gameday fashion know-how...

And Carla from Haute Cocktail mixing up some tailgate-worthy cocktails...

I am so very glad that I found these two lovely, creative girls to make this project a reality.

Now that all the proper introductions have been made, let's talk tailgate!

I'm kicking off Tailgate Thursday by featuring the  Alabama Crimson Tide, last year's National Championship winners. The University of Alabama is located in Tuscaloosa, Alabama, a place oozing with Southern hospitality and plenty of down home cookin'.  One of the games the hubs & I attended a while back was against Alabama and I can tell you without a doubt that they take their football, food and tailgating fashion seriously.

When I planned out the Alabama tailgate menu, I stuck with the theme of Southern charm:

 

{Scroll down for recipes} 1. Crimson Cooler by Haute Cocktail, 2. Shrimp & Grits Bites, 3. Roll Tide Elephant Ears
Dress: Bama Belle from Twelve Saturdays

Admittedly, I had never tried shrimp and grits together before making these little bites, but I've got to say, I can understand why it's a popular combination! The Roll Tide Elephant ears {Alabama's mascot features an elephant... harhar} are an easy little treat sure to satisfy your game day sweet tooth. And that Crimson Cooler? It's a potent concoction that will make it easy to pass the time before kickoff. {Sip responsibly!}

Along with the Bama Belle dress from Twelve Saturdays, this is one game day that's brimming with school spirit. Who says a tailgate can't be fashionable?

I've got TONS of great things coming up for more teams over the course of college football season, so I hope you'll keep an eye out for your school and spread the word to other football-following friends!

Happy Game Day, Y'all! ;)

Crimson Cooler
created by Haute-Cocktail

1/2 oz. Southern Comfort
1/2 oz. Vodka
1/2 oz. Coconut Rum
1/2 oz. Raspberry Liqueur {such as Chambord}
1/2 oz. Lemon-Lime Soda
1/2 oz. Cranberry Juice

Mix all ingredients in a shaker, add ice, shake and serve in a martini glass {or mason jar!} If desired, you can double the portions and serve over ice in a beer mug. Enjoy!

Shrimp & Grits Bites

Grits:
1/2 cup quick cooking grits {not instant}
1 cup water
1/2 cup half & half
1/4 teaspoon salt
1/3 cup sharp cheddar {or your favorite} cheese, shredded
1/4 cup all-purpose flour
a pinch of salt
a pinch of black pepper

Shrimp:
1 tablespoon butter
1/3 cup white onion, minced
1/2 pound peeled & deveined fresh shrimp, tails on
1/2 teaspoon Old Bay {or your favorite} seasoning


For Grits:

Line baking pan with foil hanging over edges for easy removal. Spray with non-stick cooking spray. Set aside.

Bring water, half & half, and salt to a boil in a medium pot over high heat. Stir in grits, whisking constantly. Reduce heat to medium. Simmer until thick, whisking often.

Mix in cheese until well incorporated. Remove from heat.

Pour into prepared baking pan and spread into an even layer with a silicone spatula or oiled offset spatula. Refrigerate for 1-2 hours until firm.


For Shrimp:

Melt butter in a medium skillet over medium high heat. Add onion and saute until tender, about 3 minutes. Add shrimp, making sure each piece has contact with the skillet. Sprinkle with seasoning.

Cook for about 2-3 minutes on first side, then flip and cook for another 2-3 minutes until opaque and cooked through. {Do not overcook} Remove from heat. {Keep pan for next step.}

Assembly:

Remove grits from pan using foil flaps and cut into desired shapes. {I used a champagne flute to get small rounds, but you can also cut with a pizza cutter or knife to get squares, etc.}
In a small cup or bowl, combine 1/4 cup flour, and a pinch of salt and pepper. Drop each cut out piece of grits into flour and dredge, shaking lightly to remove excess.

Spray pan used to cook shrimp with non-stick cooking spray. Place each dredged piece in pan {I had to do this in 2 batches to avoid crowding.}, and cook on each side for about 2-3 minutes or until lightly browned.

Remove from heat.

Take one piece of shrimp and skewer onto a toothpick so that tail is facing upward. Place skewered shrimp atop each grit cake, pushing slightly to skewer into place.

Arrange on a serving platter & serve warm.

Roll Tide Elephant Ears

1 sheet frozen puff pastry, thawed
1/3 cup semi-sweet chocolate chips, melted
1/4 cup cherry {or raspberry or strawberry} preserves
1 egg, beaten and mixed with 1 tablespoon water

Preheat oven to 425 degrees. Line a baking sheet with parchment or a silicone baking mat. Set aside.

Roll out puff pastry into a 12x14 inch rectangle. Spread melted chocolate in an even layer over puff pastry, leaving a 1/2 inch border all the way around. Repeat with fruit preserves.

With one of the long sides facing you, roll up dough {jelly roll style} to center of rectangle. Repeat with the other side so that both rolls are meeting in the middle.

Refrigerate for 30 minutes. With a sharp knife, cut 1/2 inch slices from roll, and place 2 inches apart on baking sheet. Brush each piece with egg wash and bake for 12-15 minutes or until puffed and golden.

Made in Vietnam

There is something living in one of the legs of our dining room table. 

We have never seen it, but we hear it daily. It sounds like it is steadily gnawing its way from the inside out.  And it scares me.

I am convinced that this creature is some sort of Vietnamese monster insect {the table has a sticker underneath that says  “Made in Vietnam”}, and that it is going to eventually make its way out of the table and into our living room where it will breed millions of babies and invade the United States, upon which we will be deported for starting a nation-wide infestation.  Either that or it will decide to crawl up my leg while I am sitting at the table and I will die of sheer terror.  Neither scenario sounds like a good one to me.

I had to restrain myself from taking audio footage of this noise and posting it to see if any of you can help me figure out what it is that has made it a mission to devour our table and annoy the hell out of me. I'll spare you since it isn’t all that interesting to listen to {and for fear that you’d report me for insanity harboring an alien}.

I decided that making Vietnamese food for dinner might pacify whatever it is that has decided to take up residence in our table leg. Perhaps the aromas of its native land will lull it into a state of restful slumber. On the other hand, I hope it doesn’t perceive the dish as an offering and invitation to join us.

Either way, this strange incident inspired me to make a mighty tasty meal.

This Vietnamese Rice Noodle Salad is flavorful, easy, and pretty healthy, too. In our house, that constitutes a winner. The combination of the fresh herbs {Mint?! Who would've guessed?}, fish sauce, and garlic is unusual but delicious. The original recipe calls for one whole jalapeno {which intimidated me a little because I'd rather keep all of my tastebuds in tact}, but after making it with only half I decided that next time I'll definitely add the rest for a spicy kick. I also added in some shrimp for extra substance and protein. I served it warm but it can be eaten cold as well.

Hope you'll enjoy a little taste of the exotic... without experiencing a run in with any native creatures. ;)

Vietnamese Rice Noodle Salad

Recipe from Food Network

• 1/2 pound peeled, deveined shrimp
• 4 cloves garlic
• 1 cup chopped cilantro
• 1 jalapeno pepper, seeds removed {I only used 1/2}
• 1 tablespoon honey
• 1/4 cup fresh lime juice {about 2 limes}
• 2 tablespoons fish sauce
• 1/2 teaspoon sea salt
• 1 pound dried rice vermicelli {I used these noodles}
• 2 carrots, julienned
• 1 cucumber, halved, peeled, seeded and sliced into thin halfrounds
• 1/4 cup chopped fresh mint
• 1/2 cup finely shredded napa cabbage
• 1/4 cup chopped dry roasted nuts
• olive oil

Heat olive oil in pan over medium high heat. When oil is slightly rippling, add shrimp to pan. Cook for 5-8 minutes or until shrimp is opaque and cooked through, careful not to overcook. Set aside.

Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth.

Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. {Skip the rinsing step if you want warm noodles.}

In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Add cooked shrimp. Toss well and garnish with peanuts.