Spicy shrimp with udon noodles
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Large Shrimp; Peeled And Deveined |
| 1 | teaspoon | Grated Lime Rind |
| 3 | tablespoons | Fresh Lime Juice |
| 3 | tablespoons | Low-Sodium Soy Sauce |
| 3 | tablespoons | Red Curry Paste |
| 3 | tablespoons | Brown Sugar |
| 1 | tablespoon | Chili Oil |
| 1½ | cup | Red Bell Pepper; Julienned |
| ½ | cup | Thinly Sliced Green Onions |
| ⅓ | cup | Minced Fresh Cilantro |
| 1 | cup | Bean Sprouts |
| 6 | cups | Cooked Udon Noodles |
| Vegetable Cooking Spray | ||
| 6 | tablespoons | Chopped Peanuts |
Directions
Starting at the tail end, butterfuly each shrimp, cutting to, but not through, outside of shrimp. Set aside. Combine lime rind and next 5 ingredients (lime rind thorugh chili oil); stir well. Combine ⅓ cup marinade with shrimp in a large zip- lock plastic bag, and marinate shrimp in refrigerator for 30 minutes. Combine remaining ⅓ cup marinade, bell pepper, and next 4 ingredients (bell pepper through noodles) in a large bowl, tossing to coat. Place a large nonstick skilleg coated with cooking spray over medium- high heat until hot. Add shrimp, sauté 5 minutes or until done. Combine shrimp with pasta mixture, and toss gently. Sprinkle each serving with nuts. Serve warm or chilled.
Recipe by: Cooking Light
Posted to EAT-LF Digest by sherilyn70@... on Apr 26, 1999, converted by MM_Buster v2.0l.