Spicy Shrimp with Udon Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Spaghetti can be used in place of udon noodles, if desired. You can find red curry paste at Oriental markets; made primarily from chiles and very concentrated, it imparts a spicy, salty flavor all its own. Ingredients:
2 pounds large shrimp, peeled and deveined |
1 teaspoon grated lime rind |
3 tablespoons fresh lime juice |
3 tablespoons low-sodium soy sauce |
3 tablespoons red curry paste |
3 tablespoons brown sugar |
1 tablespoon chili oil or vegetable oil |
1 1/2 cups (2 x 1/4-inch) julienne-cut red bell pepper |
1/2 cup thinly sliced green onions |
1/3 cup minced fresh cilantro |
1 cup fresh bean sprouts (about 2 ounces) |
6 cups cooked udon noodles (thick, round fresh japanese wheat noodles) or spaghetti (about 8 ounces uncooked) |
cooking spray |
6 tablespoons chopped peanuts |
Directions:
1. Starting at the tail end, butterfly each shrimp, cutting to, but not through, outside of shrimp. Set aside.
2. Combine lime rind and next 5 ingredients (lime rind through chili oil); stir well. Combine 1/3 cup marinade with shrimp in a large zip-top plastic bag; seal bag, and marinate shrimp in refrigerator for 30 minutes.
3. Combine remaining 1/3 cup marinade, bell pepper, and next 4 ingredients (bell pepper through noodles) in a large bowl, tossing to coat.
4. Place a large nonstick skillet 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.
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