As you might recall from last week, we’ve been test driving the Philips Airfryer for the past month, making homemade French fries and trying out some of the recipes created specifically for this small appliance.
Recently, I selected one of Gordon Ramsay’s creations, a Tiger Shrimp and Noodle Salad that I felt certain would win the approval of my boys. If you aren’t accustomed to eating with males - and I wasn’t for the first twenty years of my life – you should know that they definitely consume food differently than us ladies do. While many gals I know could happily eat salad for more than a few meals a week, I’m confident the same can’t be said for a bunch of boys. In my experience they do like salad, but it needs to include a little something’ somethin’ in order to be both palatable and filling.
In our house those “somethin’s” are almost always protein-based (think chicken, steak, eggs, or shrimp) and/or hearty (think grains, noodles, beans, etc.). Bready inclusions are also welcome, and if I manage to include all three, well that’s a salad trifecta no boy can turn down. This particular dish is composed of noodles and shrimp, and while there’s no bread to speak of there are handfuls of fibrous veggies that aid in filling those growling tummies around my table.
Putting this dish together was a cinch thanks to the Airfryer’s quick cooking time. Taking four minutes per batch – so, twelve minutes in total – it’s all hands-off time freeing you up to slice and chop the produce, cook the noodles, and whisk together the ingredients for a punchy vinaigrette. The leftovers – can you believe we had some? – keep well in a covered container in the fridge for a day or two, and make an excellent lunchbox meal as the salad ingredients hold up well despite being previously dressed.
Tiger Shrimp and Noodle Salad
In this recipe from Gordon Ramsay, made using a Philips Airfryer to cook tiger shrimp, a mixture of vegetables and fresh herbs adds bright color and fresh flavor to a main course salad. It’s worth seeking out piment d’Espelette for its complex flavor and subtle heat, but smoked paprika can be substituted if you like. You can also substitute rice noodles for the glass noodles (also called cellophane noodles), which are available at most Asian markets.
- 2 Tbs. piment d’Espelette (or smoked paprika)
- 1/4 cup plus 2 Tbs. extra-virgin olive oil
- 18 large tiger shrimp, deveined and butterflied, tails intact
- Grated zest of 1 lemon
- Grated zest of 1 lime
- Salt and freshly ground pepper
- 1/2 lb. glass or rice noodles, prepared according to the package instructions, drained and chilled
- 1 English cucumber, peeled, seeded and sliced on the diagonal
- 4 baby yellow bell peppers, seeded and thinly sliced
- 4 baby red bell peppers, seeded and thinly sliced
- 1 carrot, peeled and julienned
- 2 green onions, white and light green portions, thinly sliced on the diagonal
- 2 cups peeled, seeded and julienned mango
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves, plus chopped fresh cilantro for garnish
- 1/4 cup roasted peanuts or cashews, chopped
- 2 Tbs. julienned fresh basil leaves
For the dressing:
- Juice of 2 lemons
- 1/2 cup soy sauce
- 2 Tbs. plus 2 tsp. honey
- 2-inch piece of fresh ginger, peeled and finely grated
- 4 green onions, white and light green portions, thinly sliced
- 1 Tbs. sweet chili sauce
- 1 cup grapeseed oil
1. Preheat a Philips Airfryer to 390°F (200°C).
2. In a small bowl, stir together the piment d’Espelette and the 2 Tbs. olive oil. Arrange the shrimp on a baking sheet and brush with the piment d’Espelette mixture. Sprinkle the shrimp with the lemon and lime zests and season with salt and pepper.
3. Place 6 shrimp in the fry basket, cut side down, and insert into the air fryer. Cook for 4 minutes. Transfer to a baking sheet to cool. Repeat with the remaining shrimp.
4. While the shrimp is cooking, make the dressing. In a bowl, whisk together the lemon juice, soy sauce, honey, ginger, green onion and chili sauce. Slowly whisk in the oil until emulsified.
5. To assemble the salad, in a large bowl, toss the glass noodles, cucumber, bell peppers, carrot, green onions, papaya, mint and cilantro to combine. Add the vinaigrette to taste and toss to combine. Taste and adjust the seasoning if necessary.
6. Divide the salad among 6 plates. Place 3 shrimp on top of each serving. Garnish with the peanuts and basil and serve immediately. Serves 6.
Recipe courtesy of Gordon Ramsay for Philips Airfryer
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