Shrimp, Artichokes and Shirataki Noodle Salad

Shrimp, Artichokes and Shirataki Noodle Salad
Recipe type: Salads,Seafood
Prep time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Noodles
  • 9 ounces artichoke hearts -- quartered
  • ⅔ pound shrimp, cooked -- peeled
  • ¼ cup red wine vinegar
  • 2 tablespoons dijon mustard
  • 2 tablespoons fresh chives -- chopped
  • 1 whole egg yolk
  • 1 tablespoon shallots -- minced
  • ½ cup canola oil
  • pepper -- to taste
  • ¼ cup pine nuts
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Place artichoke hearts and shrimp in large bowl.
  3. Combine vinegar, mustard, chives, egg yolk and shallots in food processor or blender. Puree..
  4. Gradually add oil in a thin stream while machine is running.
  5. Season to taste with pepper.
  6. Add Shirataki Noodles to shrimp and artichokes.
  7. Pour dressing mixture over Shirataki Noodles, shrimp and artichokes and mix gently but thoroughly.
  8. Cover and refrigerate at least 3 hours.
  9. Stir in pine nuts just before serving.

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 Noodle Shrimp Salad

Shirataki Noodle Shrimp Salad
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 pound ( 2-8 ounce packages) Shirataki Noodles
  • 1 cup shrimp -- cooked or tuna-- flaked
  • ⅓ cup green pepper -- diced
  • ¼ cup carrots -- sliced
  • ½ cup zucchini -- sliced
  • ⅓ cup worcestershire
  • ⅓ cup mayonnaise
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. In a mixing bowl, combine Shirataki Noodles, shrimp or tuna, bell pepper, carrots and zucchini.
  3. Add worcestershire, mayonnaise, salt and pepper and toss lightly to combine.
  4. Refrigerate at least 30 minutes before serving.