Shrimp Stir Fry
1 lb. extra large Key West pink shrimp, shells on
8 oz. package rice vermicelli
Peel and devein shrimp.
1/3 cup Fish Sauce
¼ cup sugar
3 garlic cloves minced
for one hour. Drain, except for garlic.
Heat minimal amount of peanut oil and sauté the scallions and shallots. Then add the shrimp and hot pepper flakes. Stir for five minutes or until shrimp are cooked. Remove from pan. Add a little more oil and stir fry the spinach.
Meanwhile boil the rice noodles according to package directions and drain.
Add noodles (not all --- about half) to the shrimp stir fry and add tamari to taste.