Shrimp Pad Thai

Copyright, 2002: Weight Watchers Take Out Tonight

1/4 pound rice-stick noodles
1 teaspoon canola oil
1/2 pound large shrimp, peeled and deveined
4 scallions, chopped
2 cloves garlic, minced
2 egg whites, lightly beaten
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons sugar
1 tablespoon hot chili sauce
1 tablespoon reduced sodium soy sauce
2 cups bean sprouts
3 tablespoons dry-roasted peanuts, chopped
1/4 cup fresh cilantro leaves

1. Place the noodles in a large bowl and add enough hot water to cover; let stand until the noodles are soft, about 10 minutes. Drain, transfer the noodles to a large bowl of cold water to cool, and drain again. Set aside.

2. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the shrimp. Cook until the shrimp are just opaque in the center, about 3 minutes. Add the scallions and garlic. Cook until fragrant, about 10 seconds. Add the egg whites, stirring gently, until they begin to set, about 30 seconds. Add the fish sauce, sugar, chili sauce, and soy sauce. Cook,stirring, until the sugar dissolves, about 30 seconds. Add the drained noodles and the bean sprouts; cook, tossing gently, until mixed and heated through, 2-3 minutes longer. Sprinkle with the peanuts and cilantro.

Note: Next time, I will break the rice stick noodles into somewhat smaller pieces prior to rehydrating, as they were very difficult to toss and incorporate the sauce into in their original state.

Curried Shrimp with Cilantro, Lime, and Garlic

Copyright 2007, Robin Miller: Quick Fix Meals

2 teaspoons olive oil
3 medium shallots, minced
2 to 3 cloves garlic, to taste, minced
1 1/2 teaspoons curry powder
1 cup reduced-sodium vegetable or chicken broth
1 1/4 pounds large shrimp, peeled and deveined
2 tablespoons fresh lime juice
1/2 cup low-fat sour cream
1/3 cup chopped fresh cilantro
Salt and freshly ground black pepper

Heat the oil in a large skillet over medium heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the curry powder and cook, stirring, until fragrant, about 1 minute. Add the broth and bring to a simmer. Add the shrimp and lime juice and simmer until the shrimp are bright pink and cooked through, about 3 minutes. Remove from the heat and stir in the sour cream and cilantro. Season to taste with salt and pepper and serve.