Makes 4 to 6 Servings
Ingredients for the quick pickled cucumbers
1C Thinly sliced cucumber
1C Thinly sliced onion
2T Distilled white vinegar
1T Sugar
1t Vegetable oil
1/4t Kosher salt
Ingredients for the peanut noodles
2/3C Creamy peanut butter
1/2C Water
2T Distilled white vinegar
1T Hot Sauce
1-1/2t Sugar
3/4t Kosher salt, divided
6ea Slices of thick cut bacon
1lb Large fresh shrimp, peeled and deveined
6C Collard greens, 1/2inch thick sliced
2 cloves Garlic, finely chopped
1/2lb Linguini, cooked according to package directions
1/4C Salted cocktail peanuts, chopped
Process for the cucumbers
Toss all of the ingredients together in a medium bowl
Cover and let stand for at least 1 hour, or refrigerate up to 3 days
Process for the noodles
Whisk together the peanut butter, 1/2C water, vinegar, hot sauce, sugar, and 1/2t of salt in another medium bowl until smooth
Cook the bacon in a large skillet over medium heat until crisp, turning halfway through.
Remove the bacon
Drain on paper towels, reserving the drippings in the skillet
Increase the heat to medium high
In a large bowl toss together the shrimp and remaining 1/4t of salt
Add the shrimp to the skillet
Cook, turning occasionally, until pink and firm, don’t overcook
Remove from the skillet
Add the greens and garlic to the skillet
Cook, stirring occasionally, until the greens are wilted
Remove from the heat
Add the linguine, shrimp, and peanut butter mixture, gently tossing to coat
Sprinkle with chopped peanuts
Crumble the bacon and sprinkle over the linguine mixture
Serve with cucumbers
Mad Dog and Celeste's Recipes 