Spicy Shrimp with Udon Noodles
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Spaghetti can be used in place of udon noodles. You can find red curry paste at Asiain markets, and some supermarkets; made primarily from chiles and very concentrated, it imparts a spicy, salty flavor.
INGREDIENTS
2 pounds large shrimp, peeled and deveined
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
1 to 3 tablespoons red curry paste
3 tablespoons brown sugar
1 tablespoon chili oil or vegetable oil
1-1/2 cups julienne-cut red bell pepper
1/2 cup thinly sliced green onions
1/3 cup minced fresh cilantro
1 cup fresh bean sprouts
6-ounces Udon noodles or spaghetti, cooked and drained
Vegetable cooking spray
1/4 cup plus 2 tablespoons chopped peanutsStarting at the tail end, butterfly each shrimp, cutting to, but not through, outside of shrimp. Set aside.
Combine lime rind and next 5 ingredients; stir well. Combine 1/3 cup lime mixture and shrimp in a large ziplock plastic bag; seal bag, and marinate shrimp in refrigerator for 30 minutes.
Combine remaining 1/3 cup lime mixture, bell pepper, and next 4 ingredients in a large bowl, tossing to coat.
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 and noodle mixture; toss gently. Sprinkle each serving with 1 tablespoon nuts. Serve warm or chilled.
Makes 6 servings