Chef Kev was back in the kitchen last night and I found myself walking aroung quoting lines from Forest Gump. Bubba would have been so proud of the shrimp spectacular that Chef Kev made.

So let’s dive in shall we?

This salad was amazing and had just the right amount of heat. ‘A box of chocolate’ had nothing on this bad boy – although Chace did convince us to give him some for dessert. I guess life really is like a box of chocolates – when you’re a three year-old. Anyway….

Shrimp Noodle Salad

This recipe serves four. Here is what you need:

20-25 prawns – frozen tail-on
tequila lime marinade (Chef Kev used this one)

1/2 orange peppper
1/2 yellow pepper
1/2 red pepper
1 large shallot
1 jalepeno

1 pack (8 oz/227 g) bean sprouts
1 bunch fresh cilantro
1 pack noodles – (Chef Kev used the “Mr. Noodles Chinese Style Fresh Pack Noodles” found in the chilled area of your produce section)

sesame, peanut or olive oil
2 ears of corn (or canned corn if not in season)
fresh ginger
4-5 cloves fresh garlic
2 limes

peanut sauce (Chef Kev used the one from this line)

to assemble:

A few hours ahead of time, remove the tails from prawns and marinate in a bowl of the tequila lime sauce.

In a small bowl, dice all three peppers, mince the shallot and your jalepeno. Set aside.

In a big bowl, add the bean sprouts. Then, chop up a good handful of the fresh cilantro and add it to the bowl.

Cook the noodles as per package directions. Make sure to seperate and cut your noodles as cooking so that they don’t end up as one big clump! Drain, rinse with cold water and drain again. Drizzle with sesame, peanut or olive oil. Toss to coat. Add to large bowl containing the bean sprouts and cilantro.

Cut corn off the cobs (or open your canned corn).

In a sauté pan, heat up some olive oil on medium heat. Grate in some fresh ginger and press in 4-5 cloves of garlic. Stir around and then add the corn and shrimp from your marinade bowl. Sauté on medium heat, stirring until the shrimp is just cooked. Scrape all into the large bowl.

In the same pan, drizzle in a bit more olive oil. Heat to medium. Add in your bowl of peppers, jalepeno and shallots. Heat for a few minutes just enough to sweat the ingredients (but so they still stay crisp). Remove from heat, add to the large bowl and mix.

Drizzle salad with tequila lime vinaigrette and finish with peanut dressing. Toss.

Squeeze the juice from your two fresh limes into the salad and season with salt and pepper

Continue seasoning to taste.

If desired, finish with dry roasted peanuts on top.

Serve and ENJOY!

Like what the chef is serving? See all of Chef Kev’s creations here.