Shrimp with pan-toasted coconut
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large shrimp (31-35 per lb.) |
| 2 | tablespoons | Butter or margarine |
| ½ | cup | Unsweetened shredded dried |
| 3 | quarts | Water |
| 1 | pounds | Fresh Chinese noodles (or |
| .fresh spaghetti/linguine) | ||
| 1 | medium | Cucumber, thinly sliced |
| . (about 3/4 lb.) | ||
| 563 | xes | Calories (24% from fat) |
| 33 | grams | Protein |
| 15 | grams | Fat (8.8g saturated) |
| . coconut | ||
| 2 | teaspoons | Sugar |
| x | Seasoned noodles (below) | |
| 3 | tablespoons | Soy sauce |
| 3 | tablespoons | Seasoned rice vinegar (or |
| . rice vinegar mixed with | ||
| . 1/2 teaspoon sugar) | ||
| 73 | grams | Carbohydrates |
| 1223 | milligrams | Sodium (Ed. note: WOWSA!) |
| 238 | milligrams | Cholesterol |
Directions
SHRIMP
SEASONED NOODLES
PER SERVING
* Spaghetti-size; found in refrigerated section of Asian markets and some supermarkets.
Peel shrimp, leaving last section of shell on tail; devein and rinse.
Place a wok or 10- to 12-inch frying pan over high heat. When pan is hot, swirl butter until melted, then all at once add shrimp and coconut.
Stir-fry until shrimp are pink and opaque in center (cut to test) about 3 minutes. Sprinkle with sugar and sitr-fry for about 30 seconds. Spoon shrimp over seasoned noodles on plates.
SEASONED NOODLES: In a covered 5- to 6-quart pan over high heat, bring water to boil. Add noodles. Cook, uncovered, until tender to bite, about 5 minutes. Drain.
From SUNSET magazine, 5/94.
typing by iris grayson
Submitted By IRIS GRAYSON On 05-17-95