Udon Noodles With Spicy Shrimp |
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Prep Time: 50 Minutes Cook Time: 5 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A combo of recipes from Cooking Light and The Big Bowl Cookbook. You can also use spaghetti instead of the udon noodles. Ingredients:
2 lbs large shrimp, peeled and deveined |
1 teaspoon lime rind, grated |
3 tablespoons fresh lime juice |
3 tablespoons soy sauce |
3 tablespoons red curry paste |
1 tablespoon vegetable oil |
1 1/2 cups red bell peppers, julienne-cut |
1/2 cup green onion, thinly sliced |
1/3 cup fresh cilantro, minced |
1 cup fresh bean sprout |
8 ounces uncooked udon noodles, cooked |
6 tablespoons chopped peanuts |
Directions:
1. Butterfly each shrimp, cutting to, but not through, the outside of the shrimp. Set aside.
2. Combine lime rind and next five ingredients; stir well.
3. Combine 1/3 cup of marinade with shrimp in a large plastic zip bag and marinate shrimp for 30 minutes in fridge.
4. Combine remaining 1/3 cup marinade, bell pepper, and next 4 ingredients in a large bowl, tossing to coat.
5. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp, saute 5 minutes or until done. Combine shrimp with pasta mixture and toss gently. Sprinkle with nuts.
6. Serve warm or chilled.
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