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.

 

 

 

Shirataki Italian Tuna Salad

Shirataki Italian Tuna Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound ( 2-8 ounce packages) Shirataki Noodles
  • 1 cup mayonnaise
  • ½ cup Italian-style dressing
  • 1 tablespoon prepared mustard
  • 2 cups thin -- pared cucumber slices
  • 1½ cups diced tomato
  • ½ cup diced green pepper
  • ¼ cup coarsely chopped green onion
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • 14 ounces solid-pack tuna (2 cans) -- drained/broken into chunks
  • 1 hard-cooked egg -- chopped
  • chopped parsley
Instructions
  1. Drain and rinse Shirataki Noodles with cold water, and drain again.
  2. In large bowl combine mayonnaise, Italian dressing and mustard; mix well.
  3. Add cucumber, tomato, green pepper, green onion, salt, pepper, tuna, and Shirataki Noodles; toss to mix well.
  4. Refrigerate, covered, until well chilled - about 4 hours.
  5. Just before serving garnish with hard-cooked egg and parsley.

Shirataki Noodles w/Turkey and Zucchini Southwestern Salad

Shirataki Noodles with Turkey and Zucchini Southwestern Salad
Recipe type: Salads / Turkey Dishes
Prep time: 
Total time: 
 
Ingredients
  • 1 pound (2-8 ounce packages) Shirataki Noodles
  • 2 cups cooked turkey or chicken strips; about 8 ounces
  • 1 large zucchini -- cut in half. each slice cut into quarters
  • 1 large tomato -- cut into ½-inch wedges
  • 1 small red bell pepper -- cut into chunks
  • ½ cup cilantro or parsley -- chopped
  • ¾ cup Pace Picante Sauce
  • ⅓ cup creamy garlic salad dressing
  • ¼ teaspoon salt -- Optional
  • additional Pace Picante Sauce-- Optional
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Combine the Shirataki Noodles, turkey, zucchini, tomato, red bell pepper, and cilantro in a large bowl.
  3. Combine the picante sauce, dressing and salt in a small bowl, mixing well to blend.
  4. Pour the dressing over the Shirataki Noodles mixture and toss gently to coat all of the ingredients.
  5. Refrigerate.
  6. Serve with additional picante sauce, if desired.