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Konjac Pasta with Seafood and Peanut Ginger Dressing
This recipe combines the exotic flavors of ginger and
garlic with the smooth creamy taste of peanut
butter. For added taste excitement you can add red
pepper flakes to taste.
PEANUT GINGER DRESSING
1/4 c Smooth or chunky 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
SALAD
1 lb konjac Angel Hair pasta*
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
Peanut-Ginger Dressing:
Whisk peanut butter and hot water in a large bowl until smooth. Whisk in vinegar, soy sauce, sugar, gingerroot and garlic. Add remaining ingredients. Toss to mix.
Serving Size : 6
PEANUT GINGER DRESSING
1/4 c Smooth or chunky 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
SALAD
1 lb konjac Angel Hair pasta*
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
Peanut-Ginger Dressing:
Whisk peanut butter and hot water in a large bowl until smooth. Whisk in vinegar, soy sauce, sugar, gingerroot and garlic. Add remaining ingredients. Toss to mix.
Serving Size : 6
