Asian Shrimp and Noodles
pound fresh or frozen large shrimp in shells
ounces dried wide rice noodles, broken
medium red sweet pepper, seeded and cut into very thin bite-size strips
bag zucchini, trimmed and cut into very thin bite-size strips
cup coarsely shredded carrot (1 large)
cup very thinly bias-sliced celery (1 stalk)
cup thinly sliced green onions (3)
cup low-sugar orange marmalade
tablespoons hoisin sauce
tablespoons reduced-sodium soy sauce
tablespoon toasted sesame oil
teaspoon crushed red pepper
cup warm water
cup sliced almonds, toasted
- Preheat oven to 375 degrees F. 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.
Nutrition Facts(Asian Shrimp and Noodles)
- Per serving:
- 401 kcal cal.,
- 11 g fat
- (1 g sat. fat,
- 4 g polyunsaturated fat,
- 5 g monounsatured fat),
- 173 mg chol.,
- 726 mg sodium,
- 45 g carb.,
- 4 g fiber,
- 12 g sugar,
- 28 g pro.
- Percent Daily Values are based on a 2,000 calorie diet