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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Vegetables Pasta, Seafood 6 Servings

INGREDIENTS

2 lb Large Shrimp, Peeled And
Deveined
1 t Grated Lime Rind
3 T Fresh Lime Juice
3 T Low-Sodium Soy Sauce
3 T Red Curry Paste
3 T Brown Sugar
1 T Chili Oil
1 1/2 c Red Bell Pepper, Julienned
1/2 c Thinly Sliced Green Onions
1/3 c Minced Fresh Cilantro
1 c Bean Sprouts
6 c Cooked Udon Noodles
Vegetable Cooking Spray
6 T Chopped Peanuts

INSTRUCTIONS

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 1/3 cup
marinade with shrimp in a large zip- lock plastic bag, and marinate
shrimp in refrigerator for 30 minutes. Combine remaining 1/3 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@earthlink.net on Apr 26, 1999,  converted by MM_Buster
v2.0l.

A Message from our Provider:

“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 203
Calories From Fat: 50
Total Fat: 5.8g
Cholesterol: 190.5mg
Sodium: 1179.5mg
Potassium: 363.2mg
Carbohydrates: 14.1g
Fiber: 1.7g
Sugar: 9g
Protein: 23.8g


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