In most cases I plan what I am going to prepare for dinner and shop accordingly in advance, but for tonight I wanted to finish some leftovers I had in my fridge and created this dish. I had some Chinese cabbage (also known as Napa cabbage), shrimp stock, shrimp and shiitake mushrooms. I thought this would go nicely with some rice noodles and some Asian style seasoning: fresh chile pepper, shallot, garlic, ginger, and lemongrass. I took photos just in case it turned out well, and it did! It only needed a bit of lime juice and a bit of soy sauce, then it was delicious. The shrimp stock provides great depth of flavor and the combination of ingredients works well. Here’s what I did…
400 grams (.9 lb) Chinese cabbage/Napa cabbage
200 grams (.44 lb) shiitake mushrooms
500 ml (2 cups) shrimp stock*
10 jumbo shrimp
125 grams (4.5 oz) rice stick noodles
1 Tbsp sliced shallot
1 Tbsp sliced ginger
1 Tbsp sliced lemongrass
1 Tbsp sliced garlic
1 Tbsp sliced red chile pepper
2 Tbsp soy sauce
2 Tbsp freshly squeezed lime juice
4 Tbsp vegetable oil
*If you don’t have leftover shrimp stock in your freezer, you can make it by buying shrimp with heads and shell still on, peeling them, sauteing the heads and shells in a bit of oil and then simmering them in 500 ml (2 cups) of water for 20 minutes.
…and blend until smooth, adding a bit of vegetable oil if needed.
Linguine with scampi, scallops, zucchini, and fresh tomatoes is a great summer dish when zucchini and tomatoes are at their best. Just like todays dish, it gets a lot of its flavor from the scampi stock.