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
SPICY SHRIMP AND BOK CHOY NOODLE BOWL
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
- Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.
GLASS NOODLES WITH SHRIMP AND SPICY MUSTARD SAUCE
The secret pantry ingredient in this superfast, superflavorful noodle dish is Asian hot mustard powder. Mixed with equal parts water, the golden powder blooms into a pungent, spicy sauce. The noodles can be made a few hours ahead and served chilled or at room temperature. They will develop more flavor as they sit, though you should remove from the refrigerator 15 minutes before serving so that the noodles return to room temperature and soften. Jumbo shrimp cook in just a couple minutes, but precooked shrimp are also a convenient option. Eggs add a nice creamy texture that helps tame the hot mustard.
Provided by Kay Chun
Categories dinner, lunch, noodles, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large pot of boiling water, cook noodles according to package directions until tender, about 8 to 10 minutes. Using tongs, transfer noodles to a colander and rinse under cold water until cool; drain well.
- In the same pot of boiling water, add shrimp. Poach over high until pink and just opaque throughout, 2 minutes. Drain shrimp and rinse under cold water.
- While the noodles cook, in a large bowl, combine mustard powder and 2 tablespoons very hot water; mix well. Let stand for 5 minutes to bloom. Add vinegar, ginger and sugar. Whisking constantly, drizzle in oil until well combined; season with salt and pepper. Reserve 1/3 cup of this dressing in a small bowl.
- Add cooled noodles to the large bowl of mustard sauce, season with salt and pepper, and toss until noodles are evenly coated. (Using clean hands works best, but otherwise use tongs.) Add shrimp, cucumbers, bell pepper and the reserved 1/3 cup dressing; season with salt and pepper, and toss until well combined. Season to taste.
- Divide noodle mixture among shallow bowls. Garnish with scallions and eggs, if using.
SPICY SHRIMP AND NOODLES
Make and share this Spicy Shrimp and Noodles recipe from Food.com.
Provided by ratherbeswimmin
Categories Spring
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare pasta according to package directions; drain.
- Melt butter in a medium skillet over low heat; Stir in olive oil and red pepper flakes and raise heat to medium-high.
- Add shrimp and saute until almost pink; add cajun seasoning and garlic powder; saute 1 minute until fragrant.
- Add Italian seasoning, sherry, and if desired--additional salt/pepper; heat until simmering.
- Dissolve cornstarch in water; add to skillet.
- Continue to cook, stirring constantly, until thickened.
- If necessary add small amounts of additional sherry until desired consistency is reached.
- Top with Parmesan cheese.
- Serve hot over linguine.
Nutrition Facts : Calories 553.4, Fat 24.4, SaturatedFat 9.3, Cholesterol 176.8, Sodium 915.8, Carbohydrate 49, Fiber 1.9, Sugar 2, Protein 27.9
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- Cook dried pasta in salted boiling water by following the directions of the package you are using. I used linguine, you can use spaghetti or fettuccine too.
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