Shrimp and Noodle Salad with Grapefruit and Peanuts

Name: Shrimp and Noodle Salad with Grapefruit and Peanuts
Yield: Makes 4 to 6 servings
Ingredients: 24 medium-to-large shrimp, peeled; 1 packed tablespoon brown or palm sugar; 1 garlic clove, finely minced; 8 ounces rice vermicelli; 1 large grapefruit, peeled, sectioned, and chopped; Salt and freshly ground black pepper; 1 or 2 small fresh chiles, minced, or about 1 teaspoon dried red chile flakes, or to taste; 2 tablespoons nam pla or nuoc mam (Asian fish sauce); 1 stalk lemongrass; ½ cup coarsely chopped cilantro leaves; 3 scallions, white and green, minced; 1 medium-to-large ripe tomato, peeled, seeded, and chopped; Juice of 5 limes; 1 tablespoon peanut or other oil; ½ cup chopped peanuts; ⅓ cup coarsely chopped mint leaves

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

Cold rice noodles are tossed with grapefruit, peanuts, vegetables, herbs, and spices. While the whole is greater than the sum of its parts, the individual flavors somehow remain distinct. It’s bright and refreshing, a perfect summer lunch, and an unusual one.

This salad is almost as good without the shrimp.

Ingredients

8 ounces rice vermicelli
1 stalk lemongrass
1 large

Fish course
Lunch
Pescatarian
Summer

Method

Soak the rice noodles in fairly hot water (about 120°F, almost too hot to touch) for 10 to 20 minutes, or until soft. Meanwhile, set a large pot of water to boil. Trim the stalk of lemongrass, and peel off enough layers to expose its tender core. Finely mince enough to make about 1 tablespoon