Shrimp Pad Thai

• 1/3 cup white sugar
• 1/2 cup cane vinegar (white vinegar will do)*
• 1/4 cup fish sauce*
• 2 tablespoons tamarind concentrate*
• 1/4 cup water
• 1 (12 ounce) package dried rice noodles (thicker ones)
• 1/4 cup vegetable oil
• 1 1/2 teaspoons minced garlic
• 4 eggs
• 2 carrots, juilenned
• 1 bell pepper, julienned
• 1 lb 51-60ct shrimp
• 1 1/2 teaspoons salt
• 1 1/2 cups chopped peanuts
• 1 tablespoon paprika
• 2 cups fresh bean sprouts
• 1 lime, cut into wedges
• Cilantro

1. For the sauce: In a medium saucepan over medium heat, blend sugar, vinegar, fish sauce, water and tamarind concentrate.
2.  In a seperate bowl soak rice noodles in cold water until soft- about 15 minutes; drain . In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add carrots and bell pepper and stir until well mixed;  add the shrimp, and noodles and stir until cooked.
3. Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and paprika.
4. Serve with lime and bean sprouts on the side.  Garnish with cilantro. 

Notes:

• Fish sauce, tamarind concentrate, and cane vinegar can be found at the Asian grocery.
• If you don't want to bother with the above ingredients, some substitutions can be made: soy sauce for fish sauce, food processed lime juice and raisins for tamarind concentrate, and regular vinegar + 2 Tbs sugar to replace cane vinegar.
• Chicken or tofu are also tasty proteins to add.

Yields 8 servings

Shrimp Primavera Pizza

This is a great, quick recipe. I cut a lot of corners, and it still tastes totally gourmet!

• Pizza dough
• 1/2 cup Alfredo sauce*
• 1/2 small yellow squash, in slim rounds
• 1/2 small zucchini, in slim rounds
• 1/2 bell pepper, in squares or strips
  
• ~1/3 lb cooked shrimp
• 1/4-1/3 cup mozzarella cheese
• 2-3 carrots, grated
  

1. Roll out the pizza dough to approximately 1/2" thick.
2. Spread an even layer of Alfredo sauce onto the pizza, and add squash, zucchini, and bell pepper.
3. Distribute shrimp, and layer on the mozzarella cheese.
4. Bake in a 375° oven for 18-23 minutes, or until edges are golden.
5. Remove from oven, and sprinkle with grated carrots.
   

Notes:

• I really like Classico® brand Light Alfredo sauce, it's healthier (...still not calling it healthy) than your traditional super-heavy cream sauce.
• Shrimp can be replaced with chicken, or just taken out all together.

Yields ~5 servings, depending on the appetites.

Golden Fried Coconut Shrimp

• Canola or safflower oil, for frying
• 1/2 cup panko bread crumbs
• 1/2 teaspoon salt, eyeball it in palm of hand
• 2 pinches ground cayenne pepper
• 1 1/2 teaspoons Chinese five-spice powder, available in spice aisle or Asian section
  
• 1 cup shredded sweetened coconut
• 2 egg whites
• 1/2 cup flour
  
• 1 pound large fantail shrimp, deveined and peeled — ask for easy peels at fish counter

1. Heat 2 inches oil over medium high heat. (hint: A cube of bread should brown in a 10 count when oil is ready.)
2. Season flour with salt, cayenne pepper and five-spice powder.
   
3. Cut the lime into wedges and reserve.
4. Toss coconut with bread crumbs to combine.
   
5. Lightly beat the egg whites.
   
6. Dip shrimp in the seasoned flour, then egg whites, then coat with the coconut breading.
   
7. Fry shrimp 3 minutes on one side, and 2 minutes on the other in the hot oil until evenly golden and crispy. 
8. Serve with Mango Ginger Dipping Sauce, or orange marmalade.

Yields 4-6 servings.