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.

 

 

 

Shrimp, Snow Pea and Macaroni Shirataki Salad

Shrimp, Snow Pea and Macaroni Shirataki Salad
Recipe type: Salads, Seafood
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Macaroni Shirataki
  • 12 ounces snow peas
  • 1¼ pounds medium shrimp, peeled and deveined
  • 6 radishes, thinly sliced into half-moons
  • 4 scallions, thinly sliced
  • ⅓ cup rice vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grated fresh ginger
  • Salt
  • 2 tablespoons toasted sesame seeds
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. 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.
  3. 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.
  4. Slice each shrimp in half lengthwise. Cut the snow peas diagonally into ½-inch pieces, discarding the ends. In a large bowl, toss the shrimp, snow peas, radishes, Macaroni Shirataki and scallions.
  5. In a small bowl, whisk the vinegar, both oils, the ginger and ½ teaspoon salt.
  6. Toss with the salad right before serving; top with sesame seeds.

Fettuccine Shirataki Peanut Thai Stir Fry

Fettuccine Shirataki Peanut Thai Stir Fry
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 ( 8 ounce ) packages Fettuccine Shirataki
  • 3 tablespoons peanut oil
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped fresh ginger
  • 2 eggs, beaten
  • 8 ounces shelled raw medium shrimp
  • 1 cup shredded carrots
  • ½ cup thin slivers green onions
  • 1 cup thin slivers zucchini
  • ½ cup Sweet & Spicy Peanut Sauce
  • 2 tablespoons chopped roasted peanuts fresh mint or basil leaves for garnish (optional)
Instructions
  1. Drain and wash Fettuccine Shirataki for one minute. Cut into 3-4 inch lengths.
  2. In a non-stick skillet, toss Fettuccine Shirataki over medium-high heat until dry. Set aside.
  3. Heat 1 tablespoon oil in large skillet. Add garlic and ginger. Cook for a few seconds, add beaten eggs and make into an omelet.
  4. Remove to a plate, then cut into ½-inch wide strips. Set aside.
  5. Heat 2 tablespoons oil in skillet. Add shrimp, stir-fry until pink. Remove to omelet plate.
  6. Stir-fry vegetables in skillet 3 minutes.
  7. Add Fettuccine Shirataki , stir-fry 2 minutes.
  8. Stir in sauce. Add egg and shrimp, heat through.
  9. Serve garnished with chopped peanuts and fresh herbs.