Curry Chicken and Macaroni Shirataki Salad

Curry Chicken and Macaroni Shirataki Salad
Recipe type: Chicken Dishes, Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 package Macaroni Shirataki
  • 1 large roasted chicken, cut into 1 inch cubes
  • ½ cup chopped celery
  • 1 (8-ounce) can sliced or chopped water chestnuts, drained
  • 2 cups seedless red grapes, halved
  • 1 (2-ounce) package slivered almonds
Dressing:
  • 1 cup mayonnaise
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons curry powder
  • 1 tablespoon prepared mango chutney
  • Salt
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Gently combine the chicken, celery, water chestnuts, grapes,Macaroni Shirataki and almonds in a large glass bowl.
  3. Combine the dressing ingredients and mix well.
  4. Add to the chicken mixture and stir gently to combine.
  5. Season with salt, to taste.

Asian Chicken and Macaroni Shirataki Salad

Asian Chicken and Macaroni Shirataki Salad
Recipe type: Chicken dishes, Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 package Macaroni Shirataki
  • 4 cooked skinless boneless chicken breasts, diced
  • 1¼ cups bean sprouts
  • 1½ cups snow peas
  • ¼ cup chopped scallions
  • ¼ cup vegetable oil
  • 5 teaspoons soy sauce
  • 1 teaspoon ground ginger
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon sugar
  • ¼ cup diced celery
  • 1 (8-ounce) can sliced water chestnuts, drained
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Combine the chicken, bean sprouts, snow peas,Macaroni Shirataki and scallions.
  3. Make a dressing using the oil, soy sauce, ginger, salt, pepper, and sugar.
  4. Add to the chicken mixture.
  5. Add the celery and water chestnuts and mix well.
  6. Serve chilled.

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.