Recipe: Thai Shrimp and Noodles

THAI SHRIMP AND NOODLES

3 stalks McCormick Gourmet CollectionTM Lemon Grass
3 cups hot water
1/2 cup dry white wine or sherry
1 1/2 teaspoons McCormick Gourmet CollectionTM Garlic Salt
1 teaspoon McCormick Gourmet CollectionTM Szechwan Seasoning
1 pound fresh shrimp, peeled and deveined
2 tablespoons cornstarch mixed with 2 tablespoons water
6 ounces angel hair pasta or Chinese (ramen) noodles
4 cups torn fresh spinach leaves
1/4 cup salted cashews

Place lemon grass and water in 1-quart glass measure; cover and heat in microwave on HIGH for 5 minutes; cool. Remove lemon grass to cutting board. Reserve water. Slice lengthwise then finely chop.

In large skillet, combine lemon grass, reserved water, wine, garlic salt and Szechwan seasoning; bring to a boil. Stir in shrimp and cornstarch mixture. Cook and stir until shrimp turn pink and mixture thickens, about 3 to 4 minutes.

Meanwhile, in large saucepan, cook pasta in boiling salted water until done. Drain and rinse pasta. Return pasta to saucepan. Add spinach and shrimp mixture; toss. If desired, garnish with chopped salted cashews.

Makes 6 servings

Per serving: About 212 Calories, Fat 4g, Protein 17g, Carbohydrate 27g, Cholesterol 86mg, Sodium 397mg, Fiber 3g

Source: McCormick & Company, Inc.