Monday, May 16, 2011

Asian Shrimp & Noodle Salad

Continuing with my salad theme, here's a great, healthy, Asian-inspired salad. This recipe is taken from Kraft and enhanced with changing up some ingredients and adding shrimp. I only had 1 lb of shrimp on hand, but using 2 lbs would provide even more of the yummy little morsels. Leave out the shrimp, and you have a great vegetarian dish. I've posted this recipe previously, but I didn't have pictures at this time so I'm giving it a revival.

Wine? Make it light and crisp. Riesling, Soave, or Sauvignon Blanc.
What you need:
1 lb Frozen shrimp, shell split & deveined, 31-40 ct
3 tbsp Soy Sauce
3 tbsp orange juice or lime juice
1 tbsp chopped fresh cilantro
Sprinkle of crushed red pepper flakes, optional
Salt & pepper, to taste
8 oz. whole wheat thin spaghetti, cooked, drained and cooled
2 cups  diagonally cut snow peas
1 can (11 oz.) mandarin oranges, drained
1 medium  red pepper, thinly sliced
1/3 cup thinly sliced red onion
1 cup  Kraft Light Asian Toasted Sesame Dressing
6 cups bibb lettuce

What you do:
1. Toss spaghetti with peas, oranges, peppers, onions and dressing. Cover and refrigerate.
2. Thaw shrimp according to package directions, remove shells & tails. Once thawed, combine shrimp, soy sauce, lime or orange juice, and cilantro in saute pan or wok coated with cooking spray. Cook, stirring occasionally, until shrimp is opaque and slightly pink. Season with salt, pepper, and crushed red pepper flakes, if desired. Remove from heat.
3. Serve about 3/4 cup spaghetti & veggies over 1 cup lettuce and top with 5-6 shrimp.

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