One of the most infamous questions to grace a mother's ears... "What's for dinner?" If you are anything like me, that question just sets me off wrong. Most days I'm doing good just to make it to dinner time, let alone know "what's for dinner"! I'm always looking for new recipes and a change in flavor and I'm happy to share, I have created a new recipe that sounds great and won't break the bank, or your time schedule! What is this fabulous meal you ask? Spicy Ginger Shrimp over Pasta! This recipe can be made with whole wheat, or for those of us who are gluten intolerant, I have included gluten free options in parenthesis.
Spicy Ginger ShrimpWhole Wheat Pasta (Gluten Free Pasta)
26-32 Frozen Shrimp (thawed)
1/3 cup Whole Wheat Flour (Brown Rice Flour)
2 TBSP Organic Extra Virgin Olive Oil or Organic Coconut Oil
1 recipe Spicy Ginger SauceSpicy
Ginger Sauce:
3 tablespoons Extra Virgin Olive Oil
3 tablespoons Rice vinegar
1½ tablespoon Soy sauce
1 tablespoon Oriental sesame oil
2 teaspoons Minced fresh peeled ginger
1 teaspoon Sugar
1 Carrot, shredded
1/4 Teaspoon Red Pepper
2 Green onions, sliced thin
½ Cucumber, seeded, peeled and chopped
¼ cup Chopped fresh cilantro
Fill a two quart boiler half full of water and bring to a boil. Add pasta and allow to cook while you prepare shrimp. Warm olive oil in 10in skillet over Med/High heat. Place flour in medium mixing bowl and add thawed/rinsed shrimp. Toss to coat. Carefully place shrimp in hot oil without overlapping and discard remaining flour. Cook shrimp for 3-5 minutes and then turn. Cook an additional 3 minutes. While shrimp is cooking, mix together in clean mixing bowl all ingredients for sauce. Slowly drizzle sauce over shrimp and allow to cook 3 minutes more. Drain Pasta and toss in skillet with shrimp and sauce. Mix well and Viola'! This is great served with a salad and Sesame Ginger Dressing, or you can double the spicy ginger sauce and then you have a dressing as well! (This sauce is GREAT chilled.)
So ladies now you have the answer for that dreaded question, because "That's What's For Dinner." Enjoy!
Spicy Ginger ShrimpWhole Wheat Pasta (Gluten Free Pasta)
26-32 Frozen Shrimp (thawed)
1/3 cup Whole Wheat Flour (Brown Rice Flour)
2 TBSP Organic Extra Virgin Olive Oil or Organic Coconut Oil
1 recipe Spicy Ginger SauceSpicy
Ginger Sauce:
3 tablespoons Extra Virgin Olive Oil
3 tablespoons Rice vinegar
1½ tablespoon Soy sauce
1 tablespoon Oriental sesame oil
2 teaspoons Minced fresh peeled ginger
1 teaspoon Sugar
1 Carrot, shredded
1/4 Teaspoon Red Pepper
2 Green onions, sliced thin
½ Cucumber, seeded, peeled and chopped
¼ cup Chopped fresh cilantro
Fill a two quart boiler half full of water and bring to a boil. Add pasta and allow to cook while you prepare shrimp. Warm olive oil in 10in skillet over Med/High heat. Place flour in medium mixing bowl and add thawed/rinsed shrimp. Toss to coat. Carefully place shrimp in hot oil without overlapping and discard remaining flour. Cook shrimp for 3-5 minutes and then turn. Cook an additional 3 minutes. While shrimp is cooking, mix together in clean mixing bowl all ingredients for sauce. Slowly drizzle sauce over shrimp and allow to cook 3 minutes more. Drain Pasta and toss in skillet with shrimp and sauce. Mix well and Viola'! This is great served with a salad and Sesame Ginger Dressing, or you can double the spicy ginger sauce and then you have a dressing as well! (This sauce is GREAT chilled.)
So ladies now you have the answer for that dreaded question, because "That's What's For Dinner." Enjoy!
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