| 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.
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