(photo courtesy of Stephanie Matulich)
1 bag Skinny Dip Lasagna
1 lb large shrimp, cleaned & tails on
3-4 roasted jalapenos, skin removed
1 bunch cilantro
1 bunch flat leaf parsley
2 cloves garlic
3 limes, juiced
3 tablespoons red wine
1 tablespoon red wine vinegar
1 tablespoon red pepper flakes (optional)
salt & pepper to taste
Stephanie was our 1st Place winner in our Skinny Dip Noodles Recipe Contest! Here are her instructions for no fat chimchurri sauce that can be also used with shrimp, chicken or steak (we loved it over carne asada steaks!)
How she roasts & skins jalapenos: I just placed them in a hot dry wok until the skins blackened then placed in a ziplock bag for a few minutes, then removed skins. Depending on how hot you want it, either take seeds out or leave in.
Place all into a food processor and blend until all chopped and incorporated. You may add oil if you desire.
Slice up the Skinny Dip Noodles. I boiled them for a couple of minutes. In a wok, place the meat of choice and stir fry. Add noodles and sauce until all mixed together and serve.
(assumes all chimchurri sauce is eaten)
Calories: 153 Carbs: 7 grams Protein: 24 grams
Fat: 2 grams Fiber: 2 grams WW Points Plus: 3