02/06/14 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview food network star and cookbook author Katie Lee. She hosted the first season of Bravo’s Top Chef, was a judge on Iron chef and is now one of the hosts on the new Food Network TV series “The Kitchen,” based on the fact that most parties end up with everyone in the kitchen. She talks about comfortable, casual, fun entertaining, and what it’s like behind the scenes at The Kitchen.
Five Spice Shrimp with Chinese Noodles
The pungent flavors of Chinese five-spice powder, rice vinegar and soy sauce combine to create this quick shrimp dinner.
Chinese five spice powder is used in many Asian dishes and includes cinnamon, cloves, fennel seed, star anise and Szechwan peppercorns. It can be found in the spice section of the supermarket.
Keep a bag of peeled, frozen shrimp in the freezer for quick dinners.
- The quickest way to slice scallions is to snip them with a scissors.
- Buy peeled, raw shrimp.
- White vinegar diluted with a little water can be used instead of rice vinegar.
- Dried Chinese noodles or angel hair pasta can be used instead of fresh Chinese noodles.
- Make shrimp.
- Boil noodles.
- Place water on to boil for noodles.
ENTREE: FIVE-SPICE SHRIMP
1/4 cup water
3 tablespoons Chinese rice vinegar
2 teaspoons Chinese five-spice powder
5 large garlic cloves, unpeeled
1 tablespoon low-salt, soy sauce
2 teaspoons sesame oil, divided use
1/4 pound broccoli florets
3/4 pound shrimp, peeled and deveined
Mix water, Chinese rice vinegar, Chinese five-spice, garlic, soy sauce, and 1 teaspoon sesame oil together. Heat remaining 1 teaspoon sesame oil on high in a wok or skillet until smoking. Add broccoli and stir-fry 2 minutes. Add shrimp and sauce and toss 2 minutes or until shrimp just turn pink. Remove shrimp and broccoli to a plate and boil sauce to reduce, about 1 minute. To serve, place shrimp on noodles and spoon sauce on top. Makes 2 servings.
SIDE DISH: CHINESE NOODLES
1/4 pound steamed or fresh Chinese noodles
1 teaspoon sesame oil
1/4 cup scallions, sliced
Salt and freshly ground black pepper
Bring a large saucepan with 3 to 4 quarts of water to a boil. Add the fresh noodles. Bring back to a boil. Drain noodles leaving about 2 tablespoons water in the saucepan. For dried noodles,cook for 3 to 4 minutes before draining. Return noodles to saucepan. Add reserved cooking liquid and sesame oil. Add salt and pepper to taste. Toss well. Place on two plates and sprinkle with scallions. Makes 2 servings.
Here are the ingredients you'll need for tonight's Dinner in Minutes:
- 3/4 pound peeled shrimp
- 1 bottle Chinese rice vinegar
- 1 bottle Chinese five-spice powder
- 1 bottle low-salt, soy sauce
- 1 bottle sesame oil
- 1/4 pound broccoli florets
- 1 package fresh Chinese noodles
- 1 small bunch scallions
- black peppercorns
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer