Lemongrass Mango Shrimp with Vermicelli Rice Noodles

• 3 lbs shrimp, 26/31, peeled and deveined, tail off
• 1/4 cup peanut oil
• 1/2 cup shallot, minced
• 1/4 cup ginger, minced
• 1 Tbsp  Acala Farms Fresh Roasted Garlic Cottonseed Oil
• 2 Tbsp Acala Farms Jalapeño-Lime Cottonseed Oil
• 3 sticks lemongrass, split in half
• 1 1/2 cups carrot, julienne
• 2 1/4 cups coconut milk
• 2 Tbsp red curry paste
• 1/2 cup lime juice
• 3/4 cup mango, diced
• 24 oz rice vermicelli noodles, cooked according to directions on package
• 1/2 cup fresh basil, chopped
• 1 Tbsp Acala Farms Fresh Cilantro Cottonseed Oil
• 1/2 cup fresh mint, chopped

METHOD

1. Heat sauté pan over medium-high heat.
2. Add peanut oil, shallots, ginger, Acala Farms Fresh Roasted Garlic Cottonseed Oil, Acala Farms Jalapeno-Lime Cottonseed Oil and lemongrass stalk. Cook until fragrant, about 30 seconds.
3. Add carrot julienne and shrimp and sauté an additional minute.
4. Add coconut milk, curry paste, lime juice and diced mango. Cook for 2-3 more minutes. Remove lemongrass stalk.
5. Add rice noodles, basil, Acala Farms Fresh Cilantro Cottonseed Oil and mint to pan and toss. Cook for an additional 2-3 minutes.
6. Serve in bowls, dividing shrimp, noodles and broth evenly.

Image and recipe: Louisiana Seafood