Shrimp vermicelli dish is fast — very fast

This dish is fast and savory. Did we mention fast? And here’s hoping it inspires you to do more things with whole-grain rice vermicelli, a product that’s turning up on more grocers’ shelves. The noodles need just a quick soak in hot water and they’re ready to go; unlike some rice noodles we’ve tried, the brand we used here achieved a perfect texture in 5 minutes. Be sure to rinse them before adding them to the saute pan.

If you want to double this recipe, it’s best to make it in two separate pans.

Serve with snow peas or edamame.

We found whole-grain rice vermicelli at Giant stores and at Whole Foods Markets. Although the package is not labeled gluten-free, the only ingredients used to make the noodles are whole-grain rice and water.

Garlic Shrimp and Oyster Vermicelli

2 servings

Adapted from a Paul Prudhomme recipe featured on Louisiana.kitchenandculture.com.

4 ounces dried whole-grain rice vermicelli, such as Mama brand Instant Whole Grain Rice Vermicelli (see headnote)

6 or 7 scallions

2 large cloves garlic

1 tablespoon unsalted butter

2 tablespoons grapeseed oil

4 ounces peeled and deveined shrimp

1 tablespoon Chef Paul Prudhomme’s Seafood Magic seasoning, or your favorite seafood seasoning blend, or more as needed

1 to 2 teaspoons toasted sesame oil

5 ounces shucked oysters

3/4 cup seafood stock

Boil a kettle of water. Place the rice vermicelli in a heatproof bowl. Pour in enough boiling water so the vermicelli is completely covered; let it stand for 5 minutes, until softened.

Meanwhile, trim and chop the scallions. Mince the garlic.

Drain the vermicelli; rinse it under cool water, then drain again.

Combine half of the butter and all of the oil in a large, nonstick saute pan over medium-high heat. Once the butter is foamy, stir in the scallions, garlic, shrimp, seafood seasoning blend and toasted sesame oil (to taste); cook for about 1 minute, stirring, until the shrimp has just turned opaque.

Drain the oysters, then add them to the pan along with the stock. Cook for about 1 minute or until the oysters curl a bit and the butter has melted.

Add the drained vermicelli and the remaining half of the butter; reduce the heat to medium-low and cook for a minute or two, until heated through. Taste, and add seafood seasoning as needed.

Divide the vermicelli between wide, shallow bowls; pile the shrimp and oysters atop each portion, then drizzle with any remaining sauce from the pan. Serve right away.

Per serving: 550 calories, 21 g protein, 52 g carbohydrates, 29 g fat, 9 g saturated fat, 135 mg cholesterol, 1,010 mg sodium, 2 g dietary fiber, 1 g sugar