| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | Pasta, Seafood | 6 | servings | |
INGREDIENTS
| 2 | lb | Large Shrimp; Peeled And Deveined |
| 1 | ts | Grated Lime Rind |
| 3 | tb | Fresh Lime Juice |
| 3 | tb | Low-Sodium Soy Sauce |
| 3 | tb | Red Curry Paste |
| 3 | tb | Brown Sugar |
| 1 | tb | 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 | tb | 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:
“Compassion is difficult to give away because it keeps coming back.”