Spicy Shrimp Spring Rolls Recipe

Spicy Shrimp Spring Rolls Recipe
Spicy Shrimp Spring Rolls Recipe

INGREDIENTS:

  • 6.75-ounce package of rice noodles
  • 1 pound shrimp (if frozen, defrosted, peeled and deveined)
  • 1 Tablespoon McCormick Gourmet™ Japanese Seven Spice with Shichimi Togarashi Seasoning (plus more after the shrimp is cooked)
  • 1 cucumber (cut in half and then into wedges)
  • fresh Thai basil leaves, optional
  • rice paper
  • Spicy Peanut Dipping Sauce
  • 1/2 cup creamy peanut butter
  • 2/3 cup water
  • 2 Tablespoons hoisin sauce
  • 2 teaspoons McCormick Gourmet™ Japanese Seven Spice with Shichimi Togarashi Seasoning
  • 1/4 teaspoon granulated sugar

DIRECTIONS:

  1. Start a pot of water to boil. Boil the rice noodles as directed on the package (usually only takes 3 minutes to cook).
  2. Rinse the noodles with cold water in a colander when it’s done cooking.
  3. Empty the pot and add water and return to the stove to boil again. Add 1 Tablespoon McCormick Gourmet™ Japanese Seven Spice with Shichimi Togarashi Seasoning to the pot and bring to a boil. Once it boils, lower the heat to medium.
  4. Add the shrimp and cook for about 2 to 3 minutes. Remove the shrimp with a slotted spoon. Allow the shrimp to cool for a few minutes (until it’s easy to handle with your hands).
  5. Slice the shrimp length-wise in half. Sprinkle the Japanese Seven Spice on top of the shrimp and place the shrimp in the refrigerator.
  6. Prep the cucumber and make the dipping sauce.
  7. Add peanut butter, water, hoisin sauce, the Japanese Seven Spice and sugar to a medium-sized mixing bowl. Whisk the ingredients until completely blended. Place in the refrigerator until ready to use.
  8. .....
  9. ..... Full recipesthelittlekitchen.net




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