Shirataki Noodle Recipes » shrimp

Shrimp Gumbo with Angel Hair Shirataki

Debra — Sun, 13 Nov 2011 15:38:08 +0000

Shrimp Gumbo with Angel Hair Shirataki

Recipe type: Seafood

Prep time: 1 hour

Cook time: 2 hours 30 mins

Total time: 3 hours 30 mins

Ingredients

1 package Angel Hair Shirataki
4 ounces vegetable oil
4 ounces all-purpose flour
1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tablespoons minced garlic
1/2 cup peeled, seeded and chopped tomato
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
1 tablespoon file powder

Instructions

Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
Preheat the oven to 350 degrees F.
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 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator.
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.
Once the roux is done, carefully remove it from the oven and set over medium-high heat.
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.
Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine.
Gradually add the shrimp broth while whisking continually.
Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine.
Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving.
Serve over the Angel Hair Shirataki.
Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
Preheat the oven to 350 degrees F.
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 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator.
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.
Once the roux is done, carefully remove it from the oven and set over medium-high heat.
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.
Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine.
Gradually add the shrimp broth while whisking continually.
Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine.
Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving.
Serve over the Angel Hair Shirataki.

Shrimp, Snow Pea and Macaroni Shirataki Salad

Debra — Mon, 31 Oct 2011 15:02:59 +0000

Shrimp, Snow Pea and Macaroni Shirataki Salad

Recipe type: Salads, Seafood

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Ingredients

1 package Macaroni Shirataki
12 ounces snow peas
1 1/4 pounds medium shrimp, peeled and deveined
6 radishes, thinly sliced into half-moons
4 scallions, thinly sliced
1/3 cup rice vinegar
1 tablespoon canola oil
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
Salt
2 tablespoons toasted sesame seeds

Instructions

Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
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.
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.
Slice each shrimp in half lengthwise. Cut the snow peas diagonally into 1/2-inch pieces, discarding the ends. In a large bowl, toss the shrimp, snow peas, radishes, Macaroni Shirataki and scallions.
In a small bowl, whisk the vinegar, both oils, the ginger and 1/2 teaspoon salt.
Toss with the salad right before serving; top with sesame seeds.

Fettuccine Shirataki Peanut Thai Stir Fry

Debra — Mon, 26 Oct 2009 03:25:39 +0000

Fettuccine Shirataki Peanut Thai Stir Fry

Recipe type: Seafood

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

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
1/2 cup thin slivers green onions
1 cup thin slivers zucchini
1/2 cup Sweet & Spicy Peanut Sauce
2 tablespoons chopped roasted peanuts fresh mint or basil leaves for garnish (optional)

Instructions

Drain and wash Fettuccine Shirataki for one minute. Cut into 3-4 inch lengths.
In a non-stick skillet, toss Fettuccine Shirataki over medium-high heat until dry. Set aside.
Heat 1 tablespoon oil in large skillet. Add garlic and ginger. Cook for a few seconds, add beaten eggs and make into an omelet.
Remove to a plate, then cut into 1/2-inch wide strips. Set aside.
Heat 2 tablespoons oil in skillet. Add shrimp, stir-fry until pink. Remove to omelet plate.
Stir-fry vegetables in skillet 3 minutes.
Add Fettuccine Shirataki , stir-fry 2 minutes.
Stir in sauce. Add egg and shrimp, heat through.
Serve garnished with chopped peanuts and fresh herbs.

Shrimp, Artichokes and Shirataki Noodle Salad

Debra — Fri, 09 Oct 2009 01:32:26 +0000

Shrimp, Artichokes and Shirataki Noodle Salad

Recipe type: Salads,Seafood

Prep time: 3 hours 15 mins

Total time: 3 hours 15 mins

Ingredients

1 pound Shirataki Noodles
9 ounces artichoke hearts — quartered
2/3 pound shrimp, cooked — peeled
1/4 cup red wine vinegar
2 tablespoons dijon mustard
2 tablespoons fresh chives — chopped
1 whole egg yolk
1 tablespoon shallots — minced
1/2 cup canola oil
pepper — to taste
1/4 cup pine nuts

Instructions

Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
Place artichoke hearts and shrimp in large bowl.
Combine vinegar, mustard, chives, egg yolk and shallots in food processor or blender. Puree..
Gradually add oil in a thin stream while machine is running.
Season to taste with pepper.
Add Shirataki Noodles to shrimp and artichokes.
Pour dressing mixture over Shirataki Noodles, shrimp and artichokes and mix gently but thoroughly.
Cover and refrigerate at least 3 hours.
Stir in pine nuts just before serving.

Shrimp w/ Chicken Dressing and Shirataki Noodle Salad

Debra — Fri, 02 Oct 2009 00:28:31 +0000

Shrimp Chicken and Shirataki Noodle Salad

Recipe type: Salads

Prep time: 5 mins

Cook time: 7 mins

Total time: 12 mins

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
1/4 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
3/4 cup minced fresh basil
1/2 cup minced purple onion
1/4 cup minced parsley
1/8 tablespoon red pepper

Instructions

Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
Combine bouillon granules, water, white wine, lemon, onion, garlic, bay leaves and red pepper flakes. Bring to a boil
Add shrimp and cook 3 to 5 minutes.
Remove shrimp from broth, reserving broth.
Rinse shrimp under cold water.
Chill. Peel and devein. Set aside.
Strain broth mixture, reserving 1/2 cup liquid and garlic.
Discard lemon, onion and bay Leaves.
Add reserved liquid and garlic, oil, vinegar and mustard to blender. Blend until mixture is smooth
Combine Shirataki Noodles, bell pepper, peas, basil, purple onion, parsley and red pepper in a large bowl.
Add reserved broth mixture, tossing well to coat.
Add reserved shrimp and toss gently.
Cover and chill thoroughly.
Serve over a bed of Shirataki Noodles

Shirataki Noodle Shrimp Salad

Debra — Thu, 01 Oct 2009 00:36:52 +0000

Shirataki Noodle Shrimp Salad

Recipe type: Salads

Prep time: 35 mins

Total time: 35 mins

Ingredients

1 pound ( 2-8 ounce packages) Shirataki Noodles
1 cup shrimp — cooked or tuna– flaked
1/3 cup green pepper — diced
1/4 cup carrots — sliced
1/2 cup zucchini — sliced
1/3 cup worcestershire
1/3 cup mayonnaise

Instructions

Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
In a mixing bowl, combine Shirataki Noodles, shrimp or tuna, bell pepper, carrots and zucchini.
Add worcestershire, mayonnaise, salt and pepper and toss lightly to combine.
Refrigerate at least 30 minutes before serving.

Shirataki Noodles Shrimp and Scallop Salad with Peanut Ginger Dressing

Debra — Sat, 26 Sep 2009 00:02:47 +0000

Shirataki Noodles Shrimp and Scallop Salad with Peanut Ginger Dressing

Recipe type: Salads

Prep time: 10 mins

Total time: 10 mins

Ingredients

1/4 cup smooth or chunky peanut -butter
1/4 cup hot water
1/3 cup cider vinegar
2 tablespoon soy sauce
1 tablespoon grated fresh ginger root
1 tablespoon minced garlic
1 pound Shirataki Noodles
7 cup chilled cooked shrimp and scallops
3 medium pickling cucumbers, halved lengthwise, seeded and thinly sliced crosswise
2 medium red bell peppers, cored, seeded and thinly sliced
1 cup cilantro leaves, chopped (optional)
1/2 cup sliced scallions

Instructions

Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
Whisk peanut butter and hot water in a large bowl until smooth.
Whisk in vinegar, soy sauce, sugar, ginger root and garlic.
Add remaining ingredients.
Toss to mix.

Shirataki Noodles w/ Mango and Papaya

Debra — Mon, 31 Aug 2009 00:29:22 +0000

Shirataki Noodles with Mango and Papaya

Recipe type: Salads / Seafood

Prep time: 15 mins

Total time: 15 mins

Ingredients

1 pound (2-8 ounce packages) Shirataki Noodles
2 1/2 pound shrimp; cooked
1 mango
1 papaya
1- 20 ounce can pineapple chunks; drained, unsweetened
1- 11 ounce can mandarin segments; drained
3 green onions
DRESSING :
1/2 cup cream
3 tablespoons coconut milk
1 1/2 tablespoons mayonnaise
1 tablespoon ginger; freshly grated
1 tablespoon lime juice

Instructions

Dressing; Combine all ingredients thoroughly.
Peel mango and papaya and chop into chunks.
Combine shrimp, all the fruits and the dressing in a bowl.
Combine noodles and onions, place on serving plates, and top with salad mixture.

Shirataki Singapore Noodles

Debra — Thu, 27 Aug 2009 01:42:46 +0000

Tofu Shirataki Singapore Noodles

Recipe type: Chicken Dishes / Seafood

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Ingredients

1 teaspoon vegetable oil
2 large eggs, beaten
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon fresh minced ginger
3/4 pound shrimp, 26-30 count, peeled and cut in half lengthwise
1 cup cooked chicken breast, shredded
2 tablespoons curry powder
1 cup red bell pepper, thinly sliced
1 cup bean sprouts
2 packages Tofu Shirataki
1 tablespoon soy sauce
1/2 teaspoon sea salt
1/4 up green onion, thinly sliced on the diagonal

Instructions

Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
Heat 1/2 teaspoon oil over high heat in nonstick, 8-inch frying pan.
Add 1/2 of egg mixture and swirl in pan to form thin omelet. Turn out onto plate. Repeat with remaining egg and oil.
When cool, cut into very fine strips.
Heat 2 tablespoons oil in large frying pan or wok over high heat.
Add ginger and garlic and stir once.
Add shrimp and stir fry until they curl
Add curry powder and stir a few times, then add chicken, red pepper and bean sprouts.
Stir-fry until vegetables start to soften.
Add noodles, salt, soy sauce and green onion.
Stir-fry until noodles are piping hot.
Serve immediately. Makes four side or two main course servings.

Coconut-Ginger Shrimp Shirataki Fettuccini

Debra — Mon, 24 Aug 2009 00:16:01 +0000

Coconut-Ginger Shrimp Shirataki Fettuccini

Recipe type: Seafood

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Ingredients

2 (8 ounce) packages of Shirataki Fettuccine
2 tablespoons coconut oil
1/2 small onion, finely chopped
1 tablespoon peeled and grated fresh ginger
3 garlic cloves, pushed through a press
1/8 teaspoon red pepper flakes (or more, to taste)
2 tomatoes, seeded and chopped
2/3 cup unsweetened coconut milk
2 pounds large shrimp, peeled and deveined
Salt and pepper
3 tablespoons chopped fresh basil or cilantro

Instructions

Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
In a non-stick skillet, toss noodles over medium-high heat until dry. Set aside.
Heat oil in a large nonstick skillet over medium heat.
Cook onion 3 minutes, until softened.
Stir in ginger, garlic, and red pepper flakes; cook 1 minute more.
Add tomatoes and coconut milk. Cook 10 minutes or until mixture thickens.
Add shrimp to skillet. Cook 3-4 minutes, until cooked through.
Add fettuccini and stir until throughly heated.
Add salt and freshly ground black pepper to taste.
Sprinkle with cilantro before serving.