Tofu noodles! They might sound gross but they are light and yummy... perfect to eat cold. Who knew? And of course they were the reason I wanted to try this recipe because I love playing with new ingredients. I really like the taste of them, and they are super healthy, so I want to find more ways of using them.
The thing is, I tore this recipe out of some magazine months ago and I have no idea which one it was. So sorry I can't identify it here.
Creamy Lemon Shrimp
Serves 4
1/2 cup nonfat plain yogurt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh chives
1/4 cup chopped fresh tarragon
2 cloves garlic, finely chopped
2 teaspoons Dijon mustard
1 teaspoon olive oil
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 medium lemons
1 pound cooked shrimp (any size)
2 cups broccoli florets, cut into 1/2-inch pieces
2 cups arugula
1 bag (8 ounces) tofu noodles, rinsed and drained (found in the Asian section of grocery store)
Place yogurt, sour cream, chives, tarragon, garlic, mustard, oil, sugar, salt and pepper in a bowl. Zest lemons over bowl. Juice 1 lemon into bowl. Whisk until smooth. Add shrimp, broccoli, arugula and noodles. Toss to coat and serve with remaining lemon, cut into wedges, if desired.
1 comment:
I first heard of tofu noodles this summer but never tried them. This sounds like a perfect recipe with which jump into the tofu arena!
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