Spicy Shrimp with Udon Noodles

Spaghetti can be used in place of udon noodles, if desired. You can find red curry paste at Oriental markets; made primarily from chiles and very concentrated, it imparts a spicy, salty flavor all its own.

Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients

• 2  pounds  large shrimp, peeled and deveined
• 1  teaspoon  grated lime rind
• 3  tablespoons  fresh lime juice
• 3  tablespoons  low-sodium soy sauce
• 3  tablespoons  red curry paste
• 3  tablespoons  brown sugar
• 1  tablespoon  chili oil or vegetable oil
• 1 1/2  cups  (2 x 1/4-inch) julienne-cut red bell pepper
• 1/2  cup  thinly sliced green onions
• 1/3  cup  minced fresh cilantro
• 1  cup  fresh bean sprouts (about 2 ounces)
• 6  cups  cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 8 ounces uncooked)
• Cooking spray
• 6  tablespoons  chopped peanuts

Preparation

Starting at the tail end, butterfly each shrimp, cutting to, but not through, outside of shrimp. Set aside.

Combine lime rind and next 5 ingredients (lime rind through chili oil); stir well. Combine 1/3 cup marinade with shrimp in a large zip-top plastic bag; seal bag, and marinate shrimp in refrigerator for 30 minutes.

Combine remaining 1/3 cup marinade, bell pepper, and next 4 ingredients (bell pepper through noodles) in a large bowl, tossing to coat.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp; sauté 5 minutes or until done. Combine shrimp with pasta mixture, and toss gently. Sprinkle each serving with nuts. Serve warm or chilled.

Nutritional Information

Calories:

372 (23% from fat)

Fat:

9.6g (sat 1.5g,mono 3.3g,poly 3.6g)

Protein:

31.3g

Carbohydrate:

39.3g

Fiber:

2.6g

Cholesterol:

172mg

Iron:

5.3mg

Sodium:

470mg

Calcium:

93mg