Ingredients
Ingredient check list
6 ounces rice vermicelli
8 tablespoons unsalted butter
1 shallot, minced
4 garlic cloves, minced to paste (2 teaspoons)
2 teaspoons grated fresh ginger
¼ teaspoon red pepper flakes, plus extra for sprinkling
5 teaspoons fish sauce
2 teaspoons Cajun seasoning
2 teaspoons sugar
1 teaspoon grated lime zest plus 2 tablespoons juice
1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
3 ears corn, kernels cut from cobs
3 celery ribs, sliced thin on bias
½ cup chopped fresh cilantro, divided
Directions
1
Place 6 ounces rice vermicelli in large bowl and cover with boiling water. Let sit until noodles are just tender, about 2 to 7 minutes. Drain noodles and rinse under cold running water until cool. Drain noodles very well, then spread in even layer on rimmed baking sheet and set aside.
2
Melt 8 tablespoons butter in Dutch oven over medium heat. Add 1 minced shallot and cook, stirring frequently, until softened, about 3 minutes. Stir in 2 teaspoons garlic paste, 2 teaspoons grated fresh ginger, and ¼ teaspoon red pepper flakes and cook until fragrant, about 30 seconds. Stir in 5 teaspoons fish sauce, 2 teaspoons Cajun seasoning, 2 teaspoons sugar, and 1 teaspoon grated lime zest plus 2 tablespoons juice, then reduce heat to lowest setting to keep butter sauce warm.
3
Combine 1 pound extra-large shrimp, peeled, deveined, and tails removed; kernels cut from 3 ears of corn; 3 celery ribs, sliced thin on bias; and ⅓ cup butter sauce in 12-inch nonstick skillet. Cook over medium heat, stirring frequently, until shrimp are opaque throughout and celery is crisp-tender, 5 to 7 minutes. Off heat, stir in ¼ cup cilantro.
4
Add noodles to remaining butter sauce and gently toss to coat. Divide noodles among individual serving bowls, then top with shrimp mixture. Sprinkle with remaining ¼ cup cilantro and extra pepper flakes. Serve.