Serves: 4
Conversion Chart: Here >>
Ingredients:
2 medium tangerines
3 teaspoons chopped cilantro leaves
1 garlic clove, minced
1 teaspoon sesame oil
½ teaspoon finely grated ginger
16 16-20 count tail-on raw peeled and deveined shrimp
4 ounces whole wheat angel hair pasta
4 (8-inch) wooden skewers
2 tablespoons less-sodium soy sauce
2 tablespoons rice vinegar
Nonstick cooking spray
1½ cups sliced shiitake mushrooms (3.5 ounces)
½ cup shredded carrots
¼ cup sliced green onions
Shredded napa cabbage for garnish (optional)
Procedure:
1. Grate 2 teaspoons zest and squeeze 3 cup juice from tangerines. In medium bowl, whisk together tangerine zest and juice, 2 teaspoons cilantro, garlic, ½ teaspoon sesame oil and ginger; reserve 2 tablespoons marinade. Place shrimp in large zip-top plastic bag, pour marinade over shrimp; seal bag, refrigerate 1 hour.
2. Meanwhile, in large saucepot, cook pasta as label directs. Soak skewers in water 20 minutes. In small bowl, whisk together soy sauce, vinegar and remaining 1 teaspoon cilantro and ½ teaspoon sesame oil. Spray large nonstick skillet with nonstick cooking spray, and heat over medium-high heat. Add mushrooms and carrots and cook 4 minutes, stirring constantly.
3. Drain pasta and return to saucepot. Add soy sauce mixture, vegetable mixture and green onions; toss to combine. Cover and keep warm.
4. Remove shrimp from marinade; discard marinade. Skewer shrimp, 4 shrimp per skewer. Grill shrimp skewers 4 to 5 minutes per side or until opaque throughout and internal temperature reaches 145°.
5. Divide shrimp and noodle mixture over 4 serving plates; drizzle shrimp with reserved marinade. Serve garnished with cabbage, if desired.
Recipe Type: Authentic
Recipe Author: Chef Robert Irvine
Magazine: Chef Ref Foodie
Original Photograph By: syscoezine.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://syscoezine.com/13Foodie/docs/book.pdf