Shrimp Gumbo with Angel Hair Shirataki

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
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Preheat the oven to 350 degrees F.
  3. 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.
  4. While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator.
  5. 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.
  6. Once the roux is done, carefully remove it from the oven and set over medium-high heat.
  7. 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.
  8. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine.
  9. Gradually add the shrimp broth while whisking continually.
  10. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine.
  11. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving.
  12. Serve over the Angel Hair Shirataki.
  13. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  14. Preheat the oven to 350 degrees F.
  15. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine.
  16. Place on the middle shelf of the oven, uncovered, and bake for 1½ hours, whisking 2 to 3 times throughout the cooking process.
  17. While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator.
  18. 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.
  19. 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.
  20. Once the roux is done, carefully remove it from the oven and set over medium-high heat.
  21. 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.
  22. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine.
  23. Gradually add the shrimp broth while whisking continually.
  24. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine.
  25. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving.
  26. Serve over the Angel Hair Shirataki.

 

 

 

Beef and Beer Stew with Shirataki Macaroni

Beef and Beer Stew with Shirataki Macaroni
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3½ pounds chuck roast, cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 4 tablespoons butter
  • 3 medium yellow onions sliced about ¼ inch thick (about 8 cups)
  • 3 tablespoons all-purpose flour
  • 1½ cups chicken or beef broth
  • 1½ cups (12 oz bottle) beer
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon whole grain mustard
  • 1 tablespoon brown sugar
  • 2 packages Shirataki Macaroni
Instructions
  1. Drain and rinse Shirataki Macaroni really well. Place on paper towels to dry.
  2. Pat beef dry with paper towels, then season well with salt and pepper.
  3. Heat 2 tablespoons of butter in a large heavy bottomed dutch oven over
  4. medium-high heat until hot, almost smoking.
  5. Working in batches, brown the meat, without stirring, about 3 minutes on each side ( brown well).
  6. Transfer browned beef to a separate bowl.
  7. Add 2 tablespoons butter to dutch oven; reduce heat to medium.
  8. Add the onions and ½ teaspoon of salt; cook until onions are browned, about 15
  9. minutes.
  10. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
  11. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste.
  12. Increase heat to medium-high and bring to a full simmer.
  13. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender.
  14. Stir occasionally, scraping up anything that is sticking to the bottom of the pan.
  15. About half an hour before it finishes cooking, add the mustard and brown sugar.
  16. Adjust seasonings to taste.
  17. Discard thyme and bay leaf.
  18. Adjust seasonings with salt and pepper to taste and serve over Shirataki Macaroni.

 

Shrimp w/ Chicken Dressing and Shirataki Noodle Salad

Shrimp Chicken and Shirataki Noodle Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Noodles
  • 1 teaspoon chicken bouillon granules
  • 1 cup water
  • 2 bay leaves
  • 1 cup dry white wine
  • 1 small lemon thinly sliced
  • 1 small onion thinly sliced
  • 3 cloves garlic
  • ¼ teaspoon red pepper flakes
  • 1 pound medium fresh shrimp
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 large red bell pepper chopped
  • 1 cup frozen peas thawed
  • ¾ cup minced fresh basil
  • ½ cup minced purple onion
  • ¼ cup minced parsley
  • ⅛ tablespoon red pepper
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Combine bouillon granules, water, white wine, lemon, onion, garlic, bay leaves and red pepper flakes. Bring to a boil
  3. Add shrimp and cook 3 to 5 minutes.
  4. Remove shrimp from broth, reserving broth.
  5. Rinse shrimp under cold water.
  6. Chill. Peel and devein. Set aside.
  7. Strain broth mixture, reserving ½ cup liquid and garlic.
  8. Discard lemon, onion and bay Leaves.
  9. Add reserved liquid and garlic, oil, vinegar and mustard to blender. Blend until mixture is smooth
  10. Combine Shirataki Noodles, bell pepper, peas, basil, purple onion, parsley and red pepper in a large bowl.
  11. Add reserved broth mixture, tossing well to coat.
  12. Add reserved shrimp and toss gently.
  13. Cover and chill thoroughly.
  14. Serve over a bed of Shirataki Noodles