Monday: Shrimp 'N' Noodles

I typically make this when I am running around all morning and get home and realise that I have nothing taken out for supper. Yay for shrimp thawing really quickly! You can either put them in the fridge for the day, or rinse them under cool water in a colander. Add some curry and egg noodles, and BAM! Dinner!

You will need:

6 ounces egg noodles ( I use No Yolks)

1 Tbsp butter

1 lb medium shrimp, peeled and de-veined

1 ½ tsp curry powder

¼ c dry white wine (or just use all chicken broth if you are serving kiddos)

¾ c low-sodium chicken broth

2 eggs

2 Tbsp Parmesan cheese 

3 Tbsp fresh mint

Salt, pepper

First, start cooking your egg noodles. Side note: if you bought peeled shrimp, good on ya, you lazy bugger. If you have to peel yours, reserve the shells. You can simmer them in a small pot with the chicken stock as a flavour enhancer. All you have to do is strain the stock before you use it in the sauce.

Melt the butter in a non-stick saucepan and cook the shrimp, sprinkled with the curry powder (btw, I always use way more than 1 and a half teaspoons of curry) just until it is pink and cooked through, 2-3 minutes.

Add the wine (or chicken stock), bring to a boil and then add the broth. Drain your egg noodles and reserve.

Put the eggs and Parmesan cheese in a small bowl, gradually whisk in 1/2 c of the hot broth from the saucepan. When you are tempering (adding hot to cool then adding all back in), you want to go sloooowwwly. If you pour in too much of the hot too fast, you will end up with scrambled eggs, instead of a thickener for your sauce. 

Slowly pour the egg mixture into the saucepan, whisking the whole time. Faster, soldier! No scrambled eggs on our watch! Reduce the heat and add in the egg noodles, cook until the sauce has thickened and the noodles are warmed.

Sprinkle on the salt, pepper and chopped mint. I made 4 servings at 283 calories per. Add a salad or steamed vegetables, great supper under 500 calories, done!