Tapioca Noodles with Shrimp

Tapioca is a starch made from yucca, or cassava, a plant native to South America. Its noodles are popular in East Asian cuisine, and have a delicious chewy texture and translucent appearance. They can be found at your local Asian market, or even online. This dish is spicy, and when combined with slight acidic notes from the lime juice, provide a unique combination everyone is sure to enjoy!

Tapioca Noodles with Shrimp

1 pound tapioca noodles
1/2 pound shrimp, de-veined and peeled
4 tablespoons soy sauce
Juice of 1 lime
3 stalks green onion, chopped
3 cloves garlic, chopped
1 teaspoon red pepper flakes
5 tablespoons red-pepper infused sesame oil (method follows)
salt (optional)

Cook noodles according to package instructions. If no instructions are present, soak noodles in cold water for 20 minutes. Then, add to boiling water and remove when tender, or about 3 minutes. Unlike Italian pastas, tapioca noodles tend to overcook and become gummy if left to boil for too long, so be sure to monitor throughout the cooking process.

Meanwhile, in a wok, add oil and garlic, and allow to saute with red pepper flakes. Next, add the shrimp, and saute until cooked. Then, when the noodles are done, add to the wok with lime juice, soy sauce, and salt (if needed). Toss and top with green onions.

Serves approximately 6.

Red Pepper Infused Sesame Oil

2 teaspoons red pepper flakes
2 cups sesame oil

Combine, and allow to infuse for 3 days, or until a reddish color develops.

Red Salmon Quinoa

Canned salmon can be just as delicious as fresh salmon when paired with the right ingredients. Lemon and its zest add summery flavors, while fresh herbs finish the dish with fresh flavor.

Red Salmon Quinoa

1 14.75 oz can red salmon
5 tablespoons extra-virgin olive oil
5 cloves garlic, chopped
salt and black pepper
1/2 cup chopped basil
3/4 cup chopped Italian parsley
1 large portabello mushroom, chopped
2 3/4 cup quinoa, dry
Juice of 1 lemon, plus the zest

Cook quinoa according to package directions. Be sure to season water with with salt.

Meanwhile, in a frying pan, saute garlic in 3 tablespoons olive oil until tender. Next, drain salmon and add to the pan. Stir, add salt if necessary. Allow to cook for 5-7 minutes. Then, add lemon juice, half the parsley, and zest.

While the salmon cooks after adding salt, add chopped portabello mushrooms to a saucepan with 2 tablespoons olive oil. Add salt after 3 minutes. Allow to cook until tender, or about 10 minutes. Then, add to the salmon.

Toss the mixture with quinoa, chopped basil and remaining parsley.