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Free Press Test Kitchen Recipe: Spicy Shrimp and Noodles
Mar 01, 2013 (Detroit Free Press - McClatchy-Tribune Information Services via COMTEX) --
Serves: 4 / Preparation time: 15 minutes / Total time: 25 minutes
This dish can be served hot or cold.
9 ounces fresh Chinese-style noodles
2 cups broccoli florets
2 cups snow peas
1 pound shrimp, peeled, deveined
Salt and freshly ground black pepper
1 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
2 teaspoons minced fresh ginger
6 green onions, white and green parts thinly sliced separately, divided
Sauce
Green onion whites from above
2 crushed garlic cloves
1/3 cup less-sodium soy sauce
1 tablespoon olive oil
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon lime juice
1/2 teaspoon crushed red pepper flakes
Cook the noodles according to package directions. During the last 2 minutes of cooking, add the broccoli and snow peas. Drain and set aside.
Place the shrimp in a bowl and season with salt, pepper, paprika and red pepper flakes. In a large skillet, heat the olive oil. Add the shrimp and cook until pink and opaque. Sprinkle with the ginger and green onion slices. Toss to coat. In a large serving bowl or dish, combine all the sauce ingredients. Add the cooked noodles to the vegetables and shrimp. Toss to coat the shrimp and noodles with the sauce and serve.
From and tested by Susan M. Selasky for the Free Press Test Kitchen. 393 calories (18% from fat), 8 grams fat (1 gram sat. fat), 47 grams carbohydrates, 33 grams protein, 44 mg sodium, 181 mg cholesterol, 129 mg calcium, 4 grams fiber.
___ (c)2013 the Detroit Free Press Visit the Detroit Free Press at
www.freep.com Distributed by MCT Information Services
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