MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: ** Asian Shrimp & Noodles
Categories: Oriental, Seafood, Pasta, Vegetables, Nuts
Yield: 4 Servings

1 lb Large shrimp in shells
4 oz Dried wide rice noodles;
- broken
- Boiling water
1 md Red bell pepper; seeded, in
- very thin bite-size strips
1 lg Zucchini; trimmed, in very
- thin bite-size strips
3/4 c Coarse shredded carrot
1/2 c Very thin bias-sliced
- celery
1/3 c Thin sliced green onions
1/4 c Orange marmalade
3 tb Hoisin sauce
2 tb Soy sauce
1 tb Toasted sesame oil
1 ts Cornstarch
1/4 ts Crushed red pepper
1/3 c Warm water
1/4 c Sliced almonds; toasted

Set oven @ 375ºF/190ºC.

Thaw shrimp, if frozen. Peel and devein shrimp, leaving
tails intact if desired. Rinse shrimp; pat dry with paper
towels. Set aside. Place rice noodles in a large bowl. Add
enough boiling water to cover noodles by several inches.
Let stand for 5 minutes, stirring occasionally. Drain; set
aside.

Meanwhile, in a large bowl combine shrimp, sweet pepper,
zucchini, carrot, celery, and green onions. In a medium
bowl stir together marmalade, hoisin sauce, soy sauce,
toasted sesame oil, cornstarch, and crushed red pepper
until well mixed. Gradually add the warm water, stirring
until combined. Add the drained noodles and the marmalade
mixture to shrimp mixture; toss to coat. Transfer mixture
to a 2-quart square baking dish.

Bake, covered, for 30 to 35 minutes or just until shrimp
are opaque and noodles and vegetables are tender, stirring
twice. Stir casserole before serving. Sprinkle with
almonds.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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