Shrimp with pan-toasted coconut

1 servings

Ingredients

Quantity Ingredient
1 pounds Large shrimp (31-35 per lb.)
2 tablespoons Butter or margarine
½ cup Unsweetened shredded dried
3 quarts Water
1 pounds Fresh Chinese noodles (or
.fresh spaghetti/linguine)
1 medium Cucumber, thinly sliced
. (about 3/4 lb.)
563 xes Calories (24% from fat)
33 grams Protein
15 grams Fat (8.8g saturated)
. coconut
2 teaspoons Sugar
x Seasoned noodles (below)
3 tablespoons Soy sauce
3 tablespoons Seasoned rice vinegar (or
. rice vinegar mixed with
. 1/2 teaspoon sugar)
73 grams Carbohydrates
1223 milligrams Sodium (Ed. note: WOWSA!)
238 milligrams Cholesterol

Directions

SHRIMP

SEASONED NOODLES

PER SERVING

* 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

Related recipes