Shrimp Fideos with Bell Pepper and Edamame
[Editor's Note: One of the hallmarks of making this Spanish pasta dish is toasting the noodles before adding other ingredients. It creates a different flavor and toothsomeness in the finished dish, one that stands up well to bright, bold, Meditteranean flavors. The toasted noodles can serve as a great backdrop for a variety of ingredients, but I really like the combination in this recipe. --Genie]
Shrimp Fideos with Red Bell Pepper and Edamame
Fideos is actually the name of a specific type of thin noodle, most often short, slightly curved pieces. According to Joey Campanaro, chef/co-owner of The Little Owl in New York, fideos is the Catalan word for noodles, and many Spanish cooks use it instead of rice to make paella. Typically, English-language recipes call for using vermicelli, cappellini or spaghetti and breaking it into short pieces.
Image Credit: Blue Kitchen, used by permission.
Read more from Shrimp Fideos with Red Bell Pepper and Edamame at Blue Kitchen
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