Sunday, April 27, 2014

100 Days Project -- Day 29

Damn Good

Bob is having surgery on his shoulder on Tuesday, so I said I'd do more of the cooking this week -- he usually does most of it -- and I started tonight. I made this, and it was yum-meeee! Yes, it's a Cooking Light recipe (April 2014), as I'm a creature of habit. Here's the recipe if you're so inspired. It's easy and tastes like it takes a lot more time than it does -- it's one of their "Dinner Tonight" recipes, which only take about 30 minutes.

Shrimp-Mango Stir-Fry with Rice Noodles

5 ounces uncooked rice noodles
3 tablespoons water
4 teaspoons lime juice
2 teaspoons brown sugar
2 teaspoons fish sauce
1/2 teaspoon cornstarch
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
12 ounces large shrimp, peeled and deveined
1 tablespoon canola oil
1 cup sliced yellow onion
1 cup sliced red bell pepper
1 tablespoon minced peeled fresh ginger
1 cup cubed peeled ripe mango
1/2 cup torn fresh basil leaves

1. Prepare noodles according to package directions. Drain.
2. Combine 3 tablespoons water and next 4 ingredients (through cornstarch) in a small bowl, stirring with a whisk. Set aside.
3. Combine red pepper, black pepper, and shrimp in a medium bowl; toss to coat.
4. Heat a wok or a large skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add shrimp mixture; cook 3 minutes or until shrimp are almost done, turning once. Remove shrimp mixture from pan. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, bell pepper, and ginger; cook 2 minutes, stirring occasionally. Return shrimp mixture and juice mixture to pan. Add mango; cook 1 minute or until liquid thickens slightly and shrimp are done. Sprinkle with basil. Serve over noodles.

Serves 4 (we divided it into 3 servings: 2 for us at dinner tonight, and 1 for my lunch tomorrow :)
Calories 275
Fat 4.7g
Protein 13g
Carbohydrate 45g
Fiber 2g
Cholesterol 107mg
Iron 1mg
Sodium 369mg
Calcium 82mg

Oh, and I also made this salad, another Cooking Light recipe, recommended as a side dish for the shrimp stir-fry (it was great, too).

Shaved Cucumber and Red Onion Salad

Combine 3 tablespoons rice vinegar, 1 tablespoon dark sesame oil, 1 teaspoon sugar, 1/4 teaspoon freshly ground black pepper, and a dash of salt in a medium bowl, stirring with a wisk. Add 2 cups thinly sliced English cucumber and 1 cup very thinly sliced red onion; toss to coat.

Serves 4
Calories 53
Fat 3.5g
Sodium 32 mg

Happy eating!

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