Best Bonnies Asian Shrimp Noodle Skillet Recipes

CREAMY SHRIMP NOODLE SKILLET

Creamy Shrimp Noodle Skillet image

This is a flavorful seafood dish that draws compliments each time I serve it to family and friends.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

1 package (16 ounces) medium egg noodles
2 medium onions, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
3 garlic cloves, minced
3/4 cup butter
1 tablespoon all-purpose flour
3 cups half-and-half cream
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh parsley
8 ounces process cheese (Velveeta), cubed

Steps:

Cook noodles according to package directions; drain and set aside. , In a large saucepan or Dutch oven, saute the onions, green pepper, celery and garlic in butter until tender. Stir in flour until blended. Gradually stir in cream, Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, jalapeno pepper and parsley. Simmer, uncovered, for 3 minutes. Stir in cheese; cook 3 minutes longer or until cheese is melted. Stir in noodles; heat through.

Nutrition Facts : Calories 670 calories, Fat 36g fat (22g saturated fat), Cholesterol 289mg cholesterol, Sodium 723mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 3g fiber), Protein 31g protein.

VIETNAMESE-STYLE SHRIMP NOODLE BOWLS

Vietnamese-Style Shrimp Noodle Bowls image

Mix up your weeknight with this delicious dinner bowl.

Provided by Karen Schroeder-Rankin

Time 25m

Number Of Ingredients 12

Ingredients

⅓ cup sweet chili sauce (such as Mae Ploy)
¼ cup fresh lime juice (from 2 limes)
1 tablespoon rice vinegar
2 teaspoons fish sauce
1 (8-oz.) pkg. uncooked rice vermicelli noodles
1 pound large peeled, deveined raw shrimp
¼ cup cornstarch
1 tablespoon light brown sugar
1 teaspoon black pepper
¾ teaspoon kosher salt
3 tablespoons canola oil
Matchstick carrots, thinly sliced English cucumber, thinly sliced romaine lettuce hearts, chopped fresh cilantro, chopped fresh mint, and chopped roasted peanuts, for topping

Steps:

Stir together ½ cup water, chili sauce, lime juice, vinegar, and fish sauce in a medium bowl. Set aside.
Cook rice noodles according to package directions. Drain, rinse with cold water, and set aside.
Pat shrimp very dry with paper towels. Place cornstarch, brown sugar, pepper, and salt in a large ziplock plastic bag. Seal and shake to combine. Add shrimp; seal and gently shake to coat.
Heat a wok or large cast-iron skillet over high until very hot. Add 1 ½ tablespoons oil; swirl to coat wok. Add half of shrimp to hot oil. Cook, separating shrimp with tongs to ensure even browning and turning once, until shrimp are crisp, lightly browned, and cooked through, 3 to 4 minutes. Remove shrimp to a plate lined with paper towels. Repeat procedure with remaining oil and shrimp.
Divide noodles and shrimp among bowls. Add desired toppings; drizzle evenly with chili sauce mixture.