With JoJo's soccer season now in full swing, we some time don't get home until 8:30 PM. Of course, after the game, or scrimmage, or practice, this 13 years old boy needs to be fed, and I have to whip up something quick and light for us to eat.
Shrimp and Vegetable Wraps
Gather your ingredients:
- 2 small rolls of clear noodles--soaked in water until tender, and then drained
- 1 small jicama--peeled off the skin, and sliced into bite size cubes, or celery stalks for crunch, or water chestnuts
- 1 small tomato--cut into cubes
- 1 small onion--cut into cubes
- half of red/orange/yellow sweet peppers--cut into cubes
- 1 head lettuce--washed and removed each leaf carefully to keep them whole
- 15-20 shrimps--shelled and cut into bite sizes
Put Them Together:
- In a small pot/pan, heat up 1 and 1/2 tablespoons of oil
- Add your tomatoes and onion pieces
- Seasoned with salt and black pepper to sweat them out, which creates a nice sauce for your dish
- Add your shrimp, jicama, sweet pepper pieces after the tomato and onion rendered
- Stir fried until your shrimps are cooked, and vegetables are tendered, about 8 to 10 minutes
- Turn off the heat, and add your noodles
- Mix all ingredients
- Add salt and pepper to fit your taste
- Spoon these mixture onto lettuce leaves to serve
- Top with cilantro if you have them
Enjoy!
oh, I love this, thanks for sharing your recipe Icy.
ReplyDeleteYum, yum. I love the look of it and I'm sure it tastes good too. I can't find the clear noodles here. Is there any other name they're called by?
ReplyDeleteI love easy to cook meals and this one looks delicious. There's noodles on it too - yum !!!
ReplyDeletealigaga
Looks good--it is hard to get everyone fed at an appropriate time. I remember those days of always being on the run to practices, games, programs, or meetings. Whew, glad it has calmed down some for me. Mickie :)
ReplyDeletewhat is jicama?
ReplyDeleteHi Ann, jicama is a root vegetable, looks like potato but bigger and rounder. It has a crunchy taste even after you cooked it a bit!
DeleteI like jicama roots. It reminds me of water chestnuts with just the right amount of crunch.
ReplyDeleteI love this dish too - great combination. Too lazy to buy jicama.
ReplyDelete