Savory shrimp noodle dish for when spaghetti isn't cutting it.
Shrimp Fake-dua
What is fideuà?
Fideuà is a traditionally seafood noodle dish that consists of toasted noodles cooked in a flavorful broth until that broth becomes a sauce. It has been described as the noodle version of the rice dish paella.
My rendition of fideuà has a lot of shortcuts and substitutions from what I had on hand the first time I made this recipe. Instead of the traditional vermicelli that is utilized in the dish, I used angel hair. Instead of the robust seafood stock needed for this dish, I used a chicken stock and to add an element of creaminess I put in sour cream. This dish is in no way traditional , but is flavorful and relatively simple.
The recipe is as follows:
The ingredients:
8 ozs angel hair
1 tbsp butter
¼ Onion, diced
2 ea Green onion, sliced
2 ea Serrano (4-5 spicy)
3 tbsp Garlic, minced
½ cup salsa
½ cup white wine
2 Tbsp sour cream
2 cups chicken broth
½ bouillon cube
2 tbsp mayo
1 tsp garlic powder
Procedure:
1. Preheat the oven to 450F.
2. Break the angel hair into 2 inch sections, then in an oven safe sautoir toast the noodles until golden brown. Keep the noodles moving, because they can easily burn. Once toasted, remove noodles from the pan.
3. In the same pan, melt butter and sweat the onions, white of the green onions, serrano peppers, and garlic for 5 minutes until fragrant. Reserve the green part of the green onions for garnish.
4. Add in the salsa and cook the moisture out of it. When the mixture starts to caramelize, and stick the bottom of the pan deglaze with the white wine it.
5. Reduce the white wine by half, then incorporate the toasted pasta back in.
6. Pour the chicken broth, bouillon and sour cream in and bring to a boil, then reduce it to simmer and cook for 10 minutes. At nine minutes add shrimp on top of the cooking noodles.
7. After the 10 minutes, remove pan from burner and place the pan into the oven to broil for 3 minutes. In the oven, the noodles and shrimp will begin to brown and last of the liquid in the dish will dry up.
8. After 3 minutes, take sautoir out of the oven and set aside.
9. Mix together the mayo and garlic powder, then garnish the dish with the green onions and dollops of mayo.
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