Konjac shirataki pasta noodles work well with seafood, too!
The recipes are rolling in from so many of you taking advantage of the "Livin' La Vida Shirataki" recipe contest that has been extended until the end of April. I have to brag on you all because we have some very creative cooks who read this blog and I must say I am impressed by the originality of some of your recipes. WOW!
I can't wait to share the finalists with you during the first week of May to decide who the winner of a THREE-MONTH SUPPLY OF KONJAC SHIRATAKI NOODLES will be! There's still time for you to enter the contest, too. Click here to learn more about how to enter YOUR recipe for a chance to win.
Our friends at Low-Carb Connoisseur are offering a special deal for those of you who want to stock up on Konjac shirataki noodles.
They are offering a 20-Bag Konjac Shirataki Value Pack for just $47.80 which includes your Priority Mail shipping and handling. This is an incredible deal for fans of shirataki noodles to stock up on these miracle Japanese noodles that EVERYONE is talking about.
How about another Konjac Shirataki recipe to get you in the cooking mood? And this one includes one of the most peculiar blend of flavors today -- ginger, garlic, and peanut butter! Don't turn your nose up until you've tried it for yourself. You might just be surprised how GOOD this recipe is! Combined with shrimp and scallops, all I can say is mmm mmm good. ENJOY!!!
KONJAC SHIRATAKI SEAFOOD & PEANUT BUTTER GINGER DRESSING
1 lb Konjac Angel Hair Shirataki
7 c Chilled cooked shrimp and scallops
1 Tsp Emeril's Asian Seasoning
3 md Kirby pickling cucumbers, halved lengthwise, seeded and thinly sliced crosswise
2 md Red bell peppers, cored, seeded and thinly sliced
1 c Cilantro leaves, chopped (optional)
1/2 c Sliced scallions
1/4 c Smuckers Natural Smooth peanut butter
1/4 c Hot water
1/3 c Cider vinegar
2 tb Soy sauce
1 tb Grated fresh ginger root
1 t Minced garlic
Toss salad ingredients together in a large bowl. Set aside.
In a large bowl, whisk peanut butter and hot water until smooth. Whisk in vinegar, soy sauce, ginger root and garlic until throughly mixed.
Pour on top of salad and toss again until mixed. Serves 6.
Special thanks to Elaine at Low-Carb Connoisseur for sharing this exotic recipe with us today.