Friday, 7 June 2013

Shrimp with Asian Style Beet Noodles


Some recipes come easy and others take real thought, effort and experimentation.  This is one I have been working on for a couple of weeks.  It has taken more work, effort and experimentation than any of the other recipes I have ever done.  There is no research I can do on beet noodles and how others have cooked them and then try their versions to see which works best for my recipe....this is totally my own and I have had to figure it out at every step.

As a result I have never been prouder.

Please try these.  It really is so yummy and really really healthy

Asian Beet Noodles
2 cups cooked shrimp**
3 large beets, peeled and 'noodled' on a spiral slicer, or cut into matchsticks
1 large carrot, peeled and 'noodled' (pic below) or cut into matchsticks (like pic above)
1/2 a sweet pepper, thinly sliced
pickled onions to taste
3 tbsp olive oil
3 tbsp toasted sesame oil
1/4 cup gluten free tamari
1 tsp garlic puree (I grate one lg clove on my microplane)
1 tsp ginger puree (a small knob grated on a microplane)
a handful of washed cilantro
1 tbsp toasted sesame seeds

** I lightly sauteed mine in a little garlic and oil but you can also boil them with your noodles and it will save you a pan to wash
  1. Bring a medium pot of water to a boil, throw in the beet and carrot noodles and bring the pot back up to a boil.  Let boil for 3 minutes (add shrimp for the last 2 minutes if cooking them this way), drain and quickly cool down with cold water.  Once cool really let them drain as much water off as possible
  2. In a small bowl whisk together the oils, tamari, and garlic & ginger purees
  3. This is a good time to cook your shrimp if you aren't including them in the boiling water
  4. Combine all ingredients but the shrimp in a large bowl and toss until all ingredients are equally covered in dressing.  Let sit for 10 minutes (this also give the sauteed shrimp time to cool).  The salt in the tamari will release some of the juice from the beets which finishes off the dressing.
  5. Toss again and put in bowls to serve, top with shrimp and toasted sesame seeds.
I made this so many times I got some shots of the kid friendly version
This time I 'spiralized' the carrots and left out the pickled onions

1 comment:

Selena said...

Drooling. WANT. You are genius!