A while back, I clipped a recipe out of Cooking Light magazine for spicy peanut noodles with shrimp. At the time I clipped it, I paid no attention to who had created the recipe.As months would pass, we would be watching tv and Lee would exclaim: "Hey, that's Allison Fishman!". She would keep popping up in commercials for ICE and on Dave Lieberman's show. Since then, I have become e-mail buddies with Allison, an old friend of Lee's from high school, who is a cooking teacher, food stylist and recipe developer from Brooklyn. Check out her yummy recipes, cooking classes and blog at The Wooden Spoon.
The other night, I was flipping through my recipe binder, landed on the spicy peanut noodles with shrimp and realized it was created by Allison. So, I made it....and it was yummy without tasting "light"!
Enjoy!
Spicy Peanut Noodles with Shrimp
"Cooking Light" Magazine, Allison Fishman
serves 4 people
Peanut Sauce
1/3 cup creamy peanut butter (I used reduced fat)
1/4 to 1/3 cup of water
2 tbsp low sodium soy sauce
1 1/2 tbsp rice vinegar
1 to 2 tsp chile paste with garlic (I used 1.5, we like it spicy!)
1/2 tsp sugar
1/2 tsp salt, divided
Shrimp
1 lb medium shrimp, peeled and deveined
Cooking spray
Pasta
4 cups cooked thick udon noodles or linguini (8 oz uncooked)
1 red bell pepper, julienned
3/4 cup chopped, seeded cucumber
1/4 cup diagonally cut green onions
3 tbsp chopped roasted peanuts
2 tbsp cilantro leaves
4 lime wedges (optional)
1. To prepare sauce, combine the first 6 ingredients and 1/4 tsp salt and stir with a whisk.
2. To prepare the shrimp, toss with 1/4 tsp salt. Saute in a nonstick skillet coated with Pam over medium high heat for 3 minutes on each side or until done.
3. To prepare pasta, combine peanut sauce, shrimp, noodles, bell pepper, cucumbers and onions in a large bowl, toss well. Sprinkle with chopped peanuts and cilantro. Serve with lime wedges, if desired.
The meal is less than 425 calories and tastes great. Go Allison go!
Note: I used soba noodles instead.
No comments:
Post a Comment