Spring Rolls w/Peanut Dipping Sauce

My kids ate these up!  They are really super simple.  Just prep all your ingredients and line 'em up.  If peanut sauce isn't your thing, then it's easy to find all kinds of dipping sauce recipes online.

Shrimp Spring Rolls

7-8 sheets round rice paper

2 oz. dried vermicelli noodles

20 small shrimp (Size 41-60) cooked, peeled

1/3 bunch cilantro

7 butter lettuce leaves

1 cup bean sprouts

Peanut Dipping Sauce

1/2 cup peanut butter

1/4 cup sweet chili sauce
(not by the ketchup, it's in the Asian or Hispanic food aisle)

Make the peanut sauce and set aside.  Mix to the preferred consistency, you can add water to thin it.  I did mine similar to the consistency of honey.  In a large bowl, place dried noodles and cover with warm water.  Let sit for 5-6 minutes while you prep other ingredients.  Fill another large bowl or pie tin with warm water for dipping rice paper.

Slice shrimp in half lengthwise to make them thin for rolling.  Remove cilantro leaves from stems.

Drain water from noodles.  Dip one rice paper into the other bowl of warm water for 2-3 seconds.  Place wrapper on a cutting board and place a row of shrimp horizontally just above the halfway point on the round rice paper.  Top with cilantro leaves.  

Take a butter lettuce leaf and wrap vermicelli noodles and bean sprouts into the lettuce.  Place the lettuce wrap just beneath the row of shrimp.  Fold in each side, left and right.  Fold bottom all the way up over the lettuce and shrimp, then roll up to the top.  Place seam side down and repeat.

Shrimp Quesadillas

These babies hit the spot when I need some restaurant style comfort food.  They are quick and easy and even the leftovers are delicious the next day --- if there are any.

 First things first, you must use raw shrimp.  Don't be afraid--it's super easy to work with and will yield so much more flavor than using cooked shrimp and trying to re-heat with seasonings.  Just thaw your shrimp in a strainer, then peel them (they're easy to peel since they're split across the top) and make sure the tail gets pinched off.  Rinse off the peeled shrimp and pat dry with a paper towel.  If your shrimp are frozen, soak them in room temp water and they will thaw in no time.

Uncooked shrimp are grey in color.  They cook quickly, so give them a stir once they start to turn pink. Don't overcook--once they turn pink and there's no more grey, get them off the heat.  Overcooked seafood is chewy and tough.

Shrimp Quesadillas

1 lb. bag uncooked shrimp (deveined)

1-2 Tbsp butter

4-5 large tortillas

1 tomato, diced

grated monterey jack cheddar

In a large frying pan, melt butter and add shrimp.  Cook 2-4 minutes until thoroughly pink.  Transfer to a plate or bowl and set aside.

In the same frying pan, heat a tortilla on one side for 15-20 seconds.  Flip over and sprinkle half of the circle with cheese, top with cooked shrimp and tomato, then a little more cheese on top.  Fold open half over covered half and cook for a few minutes.  Flip and cook on the other side.  Transfer to a cutting board and cut into wedges.

Serve with guacamole or sour cream.

Cocktail Sauce

This cocktail sauce is better than anything you'll ever get in a jar. And it's almost easier than buying the jar anyway. You probably have the ingredients in your fridge and pantry already.
Cocktail Sauce
1/2 cup ketchup
1 rounded tsp horseradish
1/2 tsp worchestershire
1/2 tsp lemon juice