Shirataki Noodle Recipes » Seafood

Shrimp Gumbo with Angel Hair Shirataki

Debra — Sun, 13 Nov 2011 15:38:08 +0000

Shrimp Gumbo with Angel Hair Shirataki

Recipe type: Seafood

Prep time: 1 hour

Cook time: 2 hours 30 mins

Total time: 3 hours 30 mins

Ingredients

1 package Angel Hair Shirataki
4 ounces vegetable oil
4 ounces all-purpose flour
1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tablespoons minced garlic
1/2 cup peeled, seeded and chopped tomato
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage, cut into 1/4-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 1 1/2 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 1 1/2 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.

Spaghetti Shirataki a La Bruschetta and Seafood

Debra — Thu, 03 Nov 2011 15:12:45 +0000

Spaghetti Shirataki a La Bruschetta and Seafood

Recipe type: Seafood

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Ingredients

5 medium tomatoes, vine ripened
3 garlic cloves, minced
3 tablespoons fresh basil, coarsely chopped
1 teaspoon sugar
1/3 cup spaghetti sauce
1/8 teaspoon salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
12 clams, fresh, in the shell
1/2 tablespoon olive oil
1 cup scallops
1 cup prawns, large fresh shrimp will do
1 package Spaghetti Shirataki
parmesan cheese, fresh grated (optional)

Instructions

BRUSCHETTA SAUCE: Prepare earlier in the day and set aside to meld flavors. Place tomatoes in a deep bowl and pour boiling water over them. Leave for about 3 minutes then remove skins and chop into medium dice. In a non reactive bowl place diced tomatoes, minced garlic, chopped basil, sugar, spaghetti sauce, salt, black pepper and olive oil. Cover bowl with plastic wrap and set aside at room temperature until ready to use.
PREPARE SEAFOOD: Steam the clams in their shells in a little water. Once they are wide open – drain – discard all clams that have not fully opened as well as the liquid and place the opened ones into a warmed bowl. Heat 1/2 tablespoon of olive oil and sauté scallops and prawns. Place in the same bowl as the clams.
TO SERVE: Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Toss with room temperature bruschetta sauce and add seafood. Place the pot back onto the still heated, but turned off burner so the sauce and spaghetti can heat through -do not allow it to cook further!
Distribute between two pasta bowls and grate fresh Parmesan cheese over top if desired.

Shrimp, Snow Pea and Macaroni Shirataki Salad

Debra — Mon, 31 Oct 2011 15:02:59 +0000

Shrimp, Snow Pea and Macaroni Shirataki Salad

Recipe type: Salads, Seafood

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Ingredients

1 package Macaroni Shirataki
12 ounces snow peas
1 1/4 pounds medium shrimp, peeled and deveined
6 radishes, thinly sliced into half-moons
4 scallions, thinly sliced
1/3 cup rice vinegar
1 tablespoon canola oil
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
Salt
2 tablespoons toasted sesame seeds

Instructions

Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
Bring a large saucepan of water with a steamer basket to a boil. Put the snow peas in the basket, cover and cook for 2 minutes. Remove the basket and transfer the snow peas to a bowl of ice water to cool. Drain and pat dry.
Add the shrimp directly to the saucepan of water and return to a boil; cook for 2 minutes. Drain, then plunge the shrimp into a bowl of ice water to cool. Drain and pat dry.
Slice each shrimp in half lengthwise. Cut the snow peas diagonally into 1/2-inch pieces, discarding the ends. In a large bowl, toss the shrimp, snow peas, radishes, Macaroni Shirataki and scallions.
In a small bowl, whisk the vinegar, both oils, the ginger and 1/2 teaspoon salt.
Toss with the salad right before serving; top with sesame seeds.

Crabmeat Casserole with Shirataki Noodles

Debra — Thu, 10 Feb 2011 21:59:09 +0000

Crabmeat Casserole with Shirataki Noodles

Recipe type: Casseroles,Gluten Free Recipes,Seafood

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Ingredients

1 pound crab meat, fresh, frozen or canned
1/4 cup fresh lemon juice
1/2 teaspoon salt
1 pound package Shirataki Noodles
1/2 pound fresh mushrooms, sauteed
1/4 cup unsalted butter
1 clove garlic, minced
3 tablespoons gluten free all-purpose flour
1 1/2 cups milk
1/2 teaspoon celery salt
1 teaspoon dried parsley
1 cup cheddar cheese, grated
2 tablespoons white wine

Instructions

Lightly oil a 2 quart casserole dish and reserve.
Pre-heat oven to 350 degrees.
If crab meat is frozen, thaw, rinse and drain. If crab meat is canned, rinse and drain.
Blend the crab meat, lemon juice, and salt in a mixing bowl and refrigerate while preparing sauce.
Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels and reserve.
Saute the fresh mushrooms in a large skillet over medium heat with just enough butter to keep the mushrooms moist. Drain excess water if necessary, and reserve.
Melt the 1/4 cup butter in a saucepan over medium heat.
Add the garlic and saute until fragrant, but not brown, about 3 minutes.
Add the flour, and whisk and cook for about a minute more.
Add the milk slowly, whisking constantly, and cook until the sauce thickens.
Add the celery salt and dried parsley, grated cheddar cheese, and white wine.
Stir until cheese is melted and sauce is creamy smooth.
Drain the crab meat and add it to sauce; heat to the boil.
Place a layer of the Shirataki Noodles in bottom of the prepared casserole dish.
Pour the crab meat and sauce over the noodles.
Top with the sauteed mushroom slices and bake for about 30 minutes or until lightly browned.
Serve warm.

Pineapple Ginger Salsa with Salmon over Shirataki Noodles

Debra — Sun, 23 Jan 2011 01:28:03 +0000

Pineapple Ginger Salsa with Salmon over Shirataki Noodles

Recipe type: Seafood

Prep time: 25 mins

Cook time: 15 mins

Total time: 40 mins

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
1 cup seeded, chopped roma tomatoes
3 green onions, sliced
1 jalapeno pepper, seeded and chopped
2 tablespoons cider vinegar
2 cloves of garlic, minced
1 1/2 teaspoons sesame oil
1 teaspoon honey
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt, divided
6 salmon fillets ( 8 ounces each )
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 pound package Shirataki Tofu Noodles

Instructions

Drain pineapple, reserving 1/4 cup juice.
In a bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, 1/4 teaspoon salt, pineapple and reserved juice, mix well. Cover and refrigerate until serving.
Pat salmon dry with paper towels.
Sprinkle with cumin , pepper and remaining salt.
Place skin side down in a 13 x 9 baking pan sprayed with non stick olive oil.
Bake uncovered at 350 degrees for 10 to 15 minutes or until fish flakes easily with a fork.
Drain and rinse the Shirataki Tofu Noodles well under warm water. Pat dry on paper towels.
Add a mound of Shirataki Tofu Noodles to serving plates.
Top with salmon.
Then top salmon with the salsa.

Salmon with Orange Sauce Over Shirataki Noodles

Debra — Thu, 13 Jan 2011 23:12:37 +0000

Salmon with Orange Sauce Over Shirataki Noodles

Recipe type: Seafood

Prep time: 10 mins

Cook time: 8 mins

Total time: 18 mins

Ingredients

8 oranges
4 6-ounce frozen salmon fillets
olive oil
1 8-ounce package Shirataki Noodles drained and rinsed in warm water
salt and freshly ground black pepper

Instructions

Cut off the top and bottom of 2 oranges. Using a small, sharp knife, cut away the peel and white pith from the oranges, following the curve of the oranges from top to bottom.
Working over a bowl and holding 1 orange in your hand, make 2 cuts within the membrane on either side of a segment, then lift the segment out of the membrane and place it in the bowl. Repeat to remove all the segments from both oranges.
Squeeze the membranes to release as much juice as possible.
Transfer the accumulated juices to a 2-cup measuring cup. Set the segments aside. Squeeze the remaining 6 oranges into the measuring cup until you have 2 cups of juice total.
Bring the orange juice to a simmer in a medium saucepan over medium-high heat and reduce until the juice has a syrupy consistency. Remove from the heat and keep warm.
Sprinkle the salmon fillets with salt and pepper.
Heat 1 tablespoon of olive oil in a heavy large nonstick skillet over medium-high heat. Add the salmon fillets and cook until golden brown on the outside and opaque around the sides but not quite opaque in the center, about 3 minutes per side.
Transfer the salmon fillets to a plate and let rest for 2 minutes.
Rinse the Shiritaki Noodles in warm water to reheat. Pat dry with paper towels
Place the salmon atop of the Shiritaki Noodles. Drizzle the warm orange reduction over and around the salmon and garnish with the orange segments.

Shirataki Crabcakes

Debra — Fri, 04 Dec 2009 10:54:56 +0000

Recipe: Shirataki Crabcakes

Recipe type: Seafood

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Ingredients

2-8 ounce packages Shirataki Spaghetti
4 cups finely chopped broccoli
1 1/2 cups dry pancake mix
12 ounces white crab meat drained
1/2 cup egg whites (4 egg whites)
1/4 teaspoon salt
1 teaspoon pepper to taste

Instructions

Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
Combine all ingredients in a bowl and mix well.
Coat a skillet with nonstick spray and heat over medium heat.
Scoop 2 tablespoons of mixture for each 3 inch crab cake.
Press gently with spatula to form a cake, cook until golden brown on both sides. Repeat process.
Top with a spoonful of light sour cream if desired.

Salmon Stir-Fry Shirataki Noodle

Debra — Thu, 19 Nov 2009 04:27:59 +0000

Salmon Stir-Fry Shirataki Noodle

Recipe type: Seafood

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Ingredients

1/2 pound salmon (you can use water-packed canned, drained)
1/4 teaspoon sesame oil
1 clove garlic
2 1/2 teaspoons soy sauce
1 tablespoon vinegar
1 tablespoon cooking wine (I use rice)
1 -8 ounce package Shirataki Noodles
salt & fresh ground pepper, to taste
1 pinch cornstarch (or flour)
Some ideas for vegetables to add
wakame seaweed, to taste
1 red bell pepper
1 green bell pepper
1 shiitake mushroom
3 okra pods, to taste
3 to 4 carrots
cabbage, to taste

Instructions

Drain and rinse Shirataki Noodles under warm water for at least 2 minutes. Place on paper towels to dry and set aside.
Chop the clove of garlic.
Marinate the first six ingredients together for a few hours or overnight.
If using shiitake mushroom, soak it in warm water overnight best or for about twenty minutes.
Cut all the vegetables into fine strips.
Heat oil in skillet.
Stir fry the salmon first for about two minutes (or until it changes color if it is raw).
Add some salt and pepper.
Then add the vegetables and cook for two minutes.
Add the cornstarch to the marinade and stir to dissolve.
Stir in the Shirataki Noodles and the marinade and bring to boil.
Add more salt and pepper to taste.

Tuna and Shirataki Noodles

Debra — Fri, 13 Nov 2009 01:54:56 +0000

Tuna and Shirataki Noodles

Recipe type: Salads, Seafood

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Ingredients

1 pound package Shiritaki Noodles
1 cup red bell pepper — julienned
1/2 cup carrot — grated
1/2 cup frozen green peas — thawed
1/4 cup thinly sliced green onions
1 can solid white tuna in water — drain and flaked (7-1/2 ounce can)
1/2 cup Italian dressing

Instructions

Drain and rinse Shirataki Noodles very well. Place on paper towels to dry
Combine Shirataki Noodles and next 5 ingredients in a bowl; toss gently.
Add dressing; toss well.

Tuna Shirataki Noodle Casserole

Debra — Sat, 07 Nov 2009 14:32:00 +0000

Recipe: Tuna Shirataki Noodle Casserole

Ingredients

2 tablespoons unsalted butter
1/4 cup finely chopped onion
1/2 pound thinly sliced mushrooms
1/2 cup heavy whipping cream
1 cup water 4 ounces cream cheese, cut into small cubes
Sea salt and freshly ground black pepper to taste
1 tablespoon arrowroot starch
1 tablespoon water
2 large eggs
2 6-ounce cans water-packed tuna, drained
1- 10 ounce bag baby spinach, cooked, well drained and chopped
2 -8 ounce packages fettuccine-shaped tofu Shirataki Noodle
2 tablespoons freshly grated Parmesan cheese

Instructions

Preheat the oven to 350F.
Lightly butter a 2-quart round casserole dish.
Melt butter over medium heat in medium pot.
Add onion and cook until soft but not browned.
Turn heat to high and add mushrooms.
Cook until mushroom water evaporates and mushrooms turn lightly brown.
Add cream and water; bring to simmer
Add cream cheese and simmer, stirring occasionally until cream cheese melts.
Season to taste.
Blend arrowroot and water together.
Add to mushroom mixture and bring to boil, stirring constantly.
Remove from heat.
Combine tuna, spinach and Shirataki Noodles in large bowl.
Beat eggs into mushroom mixture and pour over tuna mixture, mixing well.
Transfer to casserole dish, smooth top and sprinkle with Parmesan cheese.
Place casserole into larger baking pan – a 9 x 9-inch baking pan works well – and pour boiling water in dish to come halfway up side of casserole.
Bake for 60- 75 minutes until top is firm.
Remove from pan of water and let sit for 10 minutes before serving.
Makes four main-course servings.