Shrimp With Pan-toasted Coconut Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
SHRIMP
1 lbs: Large shrimp, 31-35 per lb.
. coconut,
2 tbsp: Butter or margarine,
2 tsp: Sugar,
1/2 cup: Unsweetened shredded dried,
x Seasoned noodles, below
SEASONED NOODLES
3 quart: Water,
3 tbsp: Soy sauce,
1 lbs: Fresh Chinese noodles, (or
3 tbsp: Seasoned rice vinegar, (or
.fresh spaghetti/linguine),
. rice vinegar mixed with,
1 medium: Cucumber, thinly sliced
. 1/2 teaspoon sugar),
., about 3/4 lb.
PER SERVING
Calories, 24% from fat
73 gram: Carbohydrates,
33 gram: Protein,
1223 milligram: Sodium, Ed. note: WOWSA!
15 gram: Fat, 8.8g saturated
238 milligram: Cholesterol,
Directions:
* Spaghetti-size; found in refrigerated section of Asian markets and
some supermarkets.
Peel shrimp, leaving last section of shell on tail; devein and rinse.
Place a wok or 10- to 12-inch frying pan over high heat. When pan is
hot, swirl butter until melted, then all at once add shrimp and
coconut.
Stir-fry until shrimp are pink and opaque in center (cut to test)
about 3 minutes. Sprinkle with sugar and sitr-fry for about 30
seconds. Spoon shrimp over seasoned noodles on plates.
SEASONED NOODLES: In a covered 5- to 6-quart pan over high heat,
bring water to boil. Add noodles. Cook, uncovered, until tender to
bite, about 5 minutes. Drain.
From SUNSET magazine, 5/94.
typing by iris grayson
Submitted By IRIS GRAYSON On 05-17-95
Source from luhu.jp
some supermarkets.
Peel shrimp, leaving last section of shell on tail; devein and rinse.
Place a wok or 10- to 12-inch frying pan over high heat. When pan is
hot, swirl butter until melted, then all at once add shrimp and
coconut.
Stir-fry until shrimp are pink and opaque in center (cut to test)
about 3 minutes. Sprinkle with sugar and sitr-fry for about 30
seconds. Spoon shrimp over seasoned noodles on plates.
SEASONED NOODLES: In a covered 5- to 6-quart pan over high heat,
bring water to boil. Add noodles. Cook, uncovered, until tender to
bite, about 5 minutes. Drain.
From SUNSET magazine, 5/94.
typing by iris grayson
Submitted By IRIS GRAYSON On 05-17-95
Source from luhu.jp