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

Shirataki Noodles and Vegetable Salad

Recipe: Shirataki Noodles and Vegetable Salad
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 4 (8 ounce) packages Shiritaki Noodles
  • 6 green onions -- thinly sliced
  • 2 small zucchini -- thinly sliced
  • 2 cups frozen broccoli and cauliflower,thawed and drained
  • 1½ cups thinly sliced carrots -- parboiled
  • 1 cup thinly sliced celery
  • ½ cup frozen peas -- thawed
  • 2 (1/4 ounce) can sliced ripe -- olives, drained
  • 1 (6 ounce) jar marinated artichoke hearts,drained and quartered
  • DRESSING:
  • ½ cup mayonnaise
  • ½ cup bottled Italian salad dressing
  • ½ cup sour cream
  • 1 tablespoon prepared mustard
  • ½ teaspoon dried Italian seasoning
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. In a large bowl, combine Shirataki Noodles, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts.
  3. In a small bowl, combine dressing ingredients; mix well.
  4. Pour over Shirataki Noodles and vegetables and toss.
  5. Cover and refrigerate for at least 1 hour.