Yield: 6 servings
Measure | 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 |
\N \N | Vegetable Cooking Spray |
6 tablespoons | Chopped Peanuts |
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.