quick shrimp dish

Food and Wine this month is quite good.  The first thing I thought when I got my copy in the mail was they really have an opportunity to step it up.  As far as I am concerned, they are now the leader of the pack in print.  I believe I have been getting Food and Wine monthly now for 23 years.  Always has been a fave.  In order to continue to make the magazine worth picking up and there are many people who still want to get theirs in the mailbox every month, the content needs to be stepped up.  A few months ago, Dana Cowin did a great piece on the Japanese restaurants around NYC.  Their origins, what set each apart, etc.  That makes it special and different because you aren't finding that at tastespotting.

Tonight I made a shrimp dish that was in this months issue.  I didn't totally follow it and I forgot to take pics but it took me less than 5 minutes which truly works during the week.

This is for 4 people:

1 1/2 lbs. shrimp (peeled and devined)
1/2 lb. vermicelli pasta (cut this into 3" lengths, cook al dente – I made it during the afternoon)
vegetable oil
4 scallions, sliced
2 tbsp. finely grated ginger
1/3 cup soy sauce
3 tbsp. balsamic vinegar
1 1/4 tsp. chili oil

In a non-stick pan, makes life easier when it come to stir fry, cover the bottom lightly with vegetable oil.  When the oil gets hot, add the shrimp (salt them first ) until they just turn pink.  Take out and set aside.  

Toss in the scallions and ginger for about a minute at most.  Then add in the pasta and the soy sauce, balsamic vinegar and chili oil.  Toss until fully coated and hot, then add back in the shrimp.  Serve.

Couldn't be easier and it is delicious.  If you love pepper, you can easily add a nice heaping tsp to this dish when you salt the shrimp.