GRILLED SHRIMP WITH RICE NOODLES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high; oil the grates. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Toss the shrimp with 1 tablespoon curry paste and the vegetable oil. Let sit at room temperature, about 15 minutes.
- Meanwhile, whisk the remaining 1 tablespoon curry paste, the peanut butter, vinegar, ginger brine, 2 tablespoons water and a pinch of salt in a large bowl until smooth and thick. Add the cucumber, bell pepper, carrot, most of the cilantro, the ginger and a generous pinch of salt; toss well until the sauce loosens. Cut the noodles into shorter pieces with kitchen shears and add to the vegetables; season with salt and toss well.
- Grill the shrimp until just cooked through, 2 to 3 minutes per side. Serve on top of the noodle mixture. Top with the remaining cilantro.
Nutrition Facts : Calories 500, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 179 milligrams, Sodium 1268 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 25 grams, Sugar 7 grams
SPICY SHRIMP WITH RICE
No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. - Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.
Nutrition Facts : Calories 273 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 425mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
SWEET AND SPICY SHRIMP
Tender shrimp, colorful veggies and steaming rice are served Asian style!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Stir together soy sauce, sesame oil, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside.
- Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender.
- Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.
Nutrition Facts : Calories 135, Carbohydrate 9 g, Cholesterol 120 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1060 mg
SPICY MINCED SHRIMP WITH RICE NOODLES
This is an easy dish to make, but the method is a bit unusual. First, you make what is essentially a flavorful sausage-like mixture of chopped shrimp (which could also be used as a won ton filling), then stir-fry the mixture over high heat until it crumbles, releasing its flavor into the pan. To make it a simple, satisfying meal, this stir-fry is tossed with cooked rice noodles. If you can find it, dried shrimp, available in most Asian or Latin American grocers, add depth: Keep an eye out for some from Louisiana, made with wild shrimp.
Provided by David Tanis
Categories dinner, lunch, weekday, noodles, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak noodles in a large bowl of lukewarm water. Leave until softened but still firm, about 15 minutes. Drain and rinse well with cold water. Set aside. (Alternately, boil noodles for 2 or 3 minutes, then drain and rinse well with cold water.)
- Meanwhile, peel shrimp and make the seasoned shrimp mixture: With a large knife, cut the shrimp crosswise into rough 1/4- to 1/2-inch slices. In a large bowl, combine shrimp, chopped chiles, dried shrimp (if using), rice vinegar, soy sauce, 2 teaspoons sesame oil, mirin, garlic, ginger, salt and scallions. Mix well to distribute ingredients throughout. Refrigerate for at least 20 minutes (or, preferably, up to 24 hours).
- Put coconut oil in a large wok or wide cast-iron skillet over high heat. When oil looks wavy, add shrimp-sausage mixture, breaking it up with a wooden spoon, until it looks crumbly. Stir-fry until pieces are lightly browned, about 3 or 4 minutes.
- Add noodles to pan and toss briefly, just to heat through. Drizzle with 1 teaspoon sesame oil. Taste and add a little more salt if necessary. Transfer to bowls and garnish with basil leaves, cilantro sprigs, chopped peanuts and lime wedges, if using.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 10 grams, Carbohydrate 94 grams, Fat 12 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 1289 milligrams, Sugar 0 grams, TransFat 0 grams
SWEET AND SPICY SHRIMP WITH RICE NOODLES
This dish has the starch built in, and because the recipe includes lots of fresh veggies, it qualifies as a one-dish meal. From Adam Hickman, Cooking Light AUGUST 2012
Provided by McGelby
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 4 ingredients in a medium bowl, stirring well with a whisk.
- Add shrimp to vinegar mixture; toss to coat.
- Cover and refrigerate 30 minutes.
- Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
- Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat.
- Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown.
- Remove cashew mixture from pan with a slotted spoon, and set aside.
- Increase heat to high.
- Add sweet peppers, carrot, and salt to pan; stir-fry 2 minutes.
- Add shrimp mixture (do not drain); stir-fry 2 minutes.
- Stir in noodles and peas; cook 1 minute, tossing to coat.
- Return cashew mixture to pan.
- Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently.
Nutrition Facts : Calories 335.3, Fat 7.1, SaturatedFat 1.3, Cholesterol 108, Sodium 846.8, Carbohydrate 52.7, Fiber 8.4, Sugar 15.7, Protein 18.3
SPICY SHRIMP AND NOODLES
I absolutely LOVE this recipe!! When I first got married, the best investment I made was sending away for 6 teeny little coil-bound Campbell's Soup cookbooks. Nowadays, I don't use them much anymore, but this is one recipe that's still a favourite. You won't believe how tasty and quick this is!!
Provided by Swan Valley Tammi
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 10-inch skillet over high heat, combine water, soy sauce, ginger, pepper, garlic, and HALF of ONE soup seasoning packet (reserve remaining 1-1/2 packets for other use). Heat to boiling.
- Add noodles, shrimp and green onion pieces. Return to boiling.
- Reduce heat to low and cook 5 minutes, or until shrimp are pink and opaque and noodles are tender. Stir occasionally to separate noodles.
- To serve, arrange mixture on platter. Sprinkle with parsley and garnish with green onion brush, orange peel and lemon slice, if desired.
Nutrition Facts : Calories 96.4, Fat 1.2, SaturatedFat 0.1, Cholesterol 143.2, Sodium 1154, Carbohydrate 3.9, Fiber 0.8, Sugar 0.8, Protein 16.9
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- Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Add shrimp to vinegar mixture; toss to coat. Cover and refrigerate 30 minutes.
- Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
- Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown. Remove cashew mixture from pan with a slotted spoon, and set aside.
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