| 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.
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Nutrition (calculated from recipe ingredients)
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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