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 Shirataki Noodle Paprikash

Beef Shirataki Noodle Paprikash
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound ground beef
  • 1 tablespoon minced garlic
  • 1 cup chopped onions
  • 1 cup chopped green peppers
  • 3 tablespoons paprika
  • ½ teaspoon thyme
  • 3½ cups beef broth
  • 1 -8 ounce package Shirataki Noodles
  • ¾ cup sour cream
  • 1 tablespoon flour
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. In dutch oven, brown beef with garlic, onions, and green pepper.
  3. Cook and stir until beef is done, drain off excess fat.
  4. Stir in paprika and thyme.
  5. Add broth and bring to a boil.
  6. Reduce heat to low and simmer for 10 minutes, stirring occasionally
  7. Mix sour cream with flour; stir into mixture.
  8. Simmer for 3 more minutes, stirring until thickened.
  9. Add Shirataki Noodles at the last minute. Stir well.

Shirataki Noodles & Tropical Island Chicken

Shirataki Noodles and Tropical Island Chicken
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 (8 ounce) packages of Shirataki Noodles : fettuccine or noodle shaped
  • 2 tablespoons vegetable oil
  • 8 ounces boneless chicken breasts, cut into bite-sized pieces
  • ½ cup EACH onions, green peppers, and carrots, cut into bite-sized pieces
  • ½ cup canned pineapple chunks, drained
  • ⅓ cup prepared sweet & sour sauce
Instructions
  1. Prepare Shirataki noodles according to package directions.
  2. Cut noodles into 3 to 4-inch lengths.
  3. In a non-stick skillet, toss noodles over medium-high heat until dry. Set aside.
  4. Heat oil in skillet. Add chicken, stir-fry 2 minutes.
  5. Add vegetables, stir-fry 3 to 4 minutes.
  6. Stir in noodles, stir-fry 2 minutes.
  7. Add pineapple and sauce, simmer 3 minutes.
  8. Serve.
  9. VARIATION: 1 (14 oz) package Tofu Firm, cut in cubes, instead of chicken.
Notes
1 (14 ounce) package Tofu Firm, cut in cubes, instead of chicken.