Thai Shrimp & Zucchini Noodles

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Ingredients:
– 2 medium zucchini made into noodles with the Veggetti ( available at Bed Bath & Beyond )
– 1 can ( drained weight-5 oz. ) Geisha water chestnuts
– 1/4 cup chopped white onion
– 1 bag ( 1 pound ) Stop n Shop medium cooked shrimp ( frozen section )
– 1 bottle Annie Chun’s Gluten Free Thai Peanut Gourmet Sauce
 
Instructions:
– thaw 1 bag Stop n Shop medium cooked shrimp
– pre-saute’ white onion in pan lightly coated with olive oil
– lightly coat a large cooking pan ( or wok ) with olive oil & heat on stove top on medium setting
– add the zucchini noodles and sauté for 5 minutes, tossing frequently
– add the 1/4 cup pre sautéd white onion
– add the can of water chestnuts ( whole, or thin sliced )
– add 4 tbsp Annie Chun’s Gluten Free Thai Peanut Gourmet Sauce
– mix thoroughly for 1 minute
– add the bag of thawed medium cooked shrimp
– mix thoroughly again, simmer for 5 minutes, and then drain excess water
– saute’ for 1 more minute
– place on plate, drizzle 1 tbsp Thai Peanut Sauce, and serve
 
Portions: Women- 3 oz. shrimp, 1 cup zucchini/water chestnut mixture,
Men- 6 oz. shrimp, 2 cups zucchini/ water chestnut mixture
This delicious Asian entree may be used as Meal 4 on the Remedy Recipes format. However, it can be used as Meals 2 & 3 by adding brown rice to the cooking instructions ( Women-1/2 cup, Men- 1 cup ), and also adding 1/2 tbsp additional Thai Peanut Sauce for women, & 1 additional tbsp for men.
Mangiare, Piaccia! Eat, Enjoy!

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