Thai Style Tomato And Shrimp Wrap Ww Food

SHRIMP PAD THAI

Steps:

• Cook noodles according to package directions without added salt or fat. Drain, transfer to a large bowl and cover with foil to keep warm. (Note: You can substitute vermicelli noodles for the somen noodles, if desired.)
• Meanwhile, in a medium bowl, whisk together broth, egg, soy sauce, peanut butter and hot sauce; set aside until ready to use.
• Heat oil in a large non-stick skillet over medium-high heat. Add shrimp, red pepper, ginger, and garlic and sauté until shrimp just begin to turn pink, about 3 minutes (they won't be fully cooked yet).
• Season shrimp mixture with salt and black pepper. Add chicken broth mixture and bring to a simmer. Cook until shrimp are bright pink and cooked through (mixture will be lumpy from the cooked egg), stirring constantly with a wooden spoon, about 2 to 3 minutes.
• Stir shrimp mixture into noodles and mix well. Transfer noodle mixture to individual plates and top each serving with 1 tablespoon of scallions and 1/4 tablespoon of peanuts. Yields about 1 cup per serving.

THAI SHRIMP STIR-FRY WITH TOMATOES AND BASIL

Steps:

• In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.

THAI SEARED SHRIMP WITH TOMATO, BASIL AND COCONUT

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.
• Stir in tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.
• Serve over rice.

THAI-STYLE TOMATO AND SHRIMP SALAD

Steps:

• Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool.
• Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup.
• Mince enough lemongrass from bottom 6 inches of stalks to measure 2 tablespoons total.
• Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce (to taste), sugar, and salt until sugar is dissolved. Toss shrimp, tomatoes, and cucumbers with dressing and top with herbs.

THAI SHRIMP WRAPS

Steps:

• Place the tortillas on a flat surface and layer lettuce followed by shrimp, cucumber, cilantro and peanuts.
• Sprinkle with seasonings, if desired.
• Roll up securely and serve.

THAI SHRIMP PASTA

Steps:

• Soak noodles according to package directions. Meanwhile, in a large dry skillet over medium heat, toast curry powder until aromatic, about 1-2 minutes. Stir in shrimp, coconut milk, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until shrimp turn pink., Drain noodles. Add noodles and cilantro to pan; heat through. If desired, serve with lime wedges.

THAI-STYLE TOMATO AND SHRIMP WRAP WW

Steps:

• Combine shrimp, chopped tomato, shredded carrot, chopped mint, grated lemon zest, and soy sauce.
• Spoon onto 1 large tortilla; sprinkle with chopped peanuts.
• Roll up and cut in half at a slight angle. One wrap serves 2.