Shirataki Noodle Recipes
Shrimp Gumbo with Angel Hair Shirataki
Recipe type: Seafood
Prep time:
Cook time:
Total time:
Ingredients
- 1 package Angel Hair Shirataki
- 4 ounces vegetable oil
- 4 ounces all-purpose flour
- 1½ pounds raw, whole, head-on medium-sized (31-50 count) shrimp
- 2 quarts water
- 1 cup diced onion
- ½ cup diced celery
- ½ cup diced green peppers
- 2 tablespoons minced garlic
- ½ cup peeled, seeded and chopped tomato
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme, chopped
- ¼ teaspoon cayenne pepper
- 2 bay leaves
- ½ pound andouille sausage, cut into ¼-inch pieces and browned
- 1 tablespoon file powder
Instructions
- Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
- Preheat the oven to 350 degrees F.
- Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1½ hours, whisking 2 to 3 times throughout the cooking process.
- While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator.
- Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
- Once the roux is done, carefully remove it from the oven and set over medium-high heat.
- Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
- Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine.
- Gradually add the shrimp broth while whisking continually.
- Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine.
- Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving.
- Serve over the Angel Hair Shirataki.
- Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
- Preheat the oven to 350 degrees F.
- Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine.
- Place on the middle shelf of the oven, uncovered, and bake for 1½ hours, whisking 2 to 3 times throughout the cooking process.
- While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator.
- Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil.
- Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
- Once the roux is done, carefully remove it from the oven and set over medium-high heat.
- Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
- Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine.
- Gradually add the shrimp broth while whisking continually.
- Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine.
- Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving.
- Serve over the Angel Hair Shirataki.
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