"October is the month for painted leaves ...
As fruits and leaves and the day itself acquire a bright tint just before they fall, so the year near its setting. October is its sunset sky; November the later twilight."
~ Henry David Thoreau
Autumn Leaves (Overhill Elm abstract)
Hubbard Lake October Sunset
SWEEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE
Delicious 'Simple One Plate' Autumn Supper compliments of Cooking Light
SWEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE
2 medium peeled sweet potatoes (about 10 oz. each)
2 Tbsp. reduced sodium soy sauce
2 Tbsp almond butter or peanut butter
1 1/2 Tbsp fresh lime juice, divided
1 Tbsp. minced fresh garlic, divided
2 tsp. minced peeled fresh ginger, divided
1 tsp. honey
1 tsp. Sriracha chili sauce
1 tsp toasted sesame oil
2 Tbsp. olive oil, divided
1 pound medium peeled and deveined shrimp
1/2 lb. shaved Brussels sprouts
1/2 cup thinly sliced green onions
2 Tbsp. coarsely chopped dry-roasted almonds
- Cut sweet potatoes into long noodles using a julienne peeler or spiralizer.
- Combine soy sauce, nut butter, 1 Tbsp. lime juice, 2 tsp. garlic, 1 tsp. ginger, honey, Sriracha, and and sesame oil in a bowl. Whisk until smooth.
- Heat a large wok or skillet over high. Add 1 Tbsp. olive oil to pan, and swirl to coat. Add remaining 1 tsp. garlic, and remaining 1 tsp. ginger; cook 30 seconds, stirring constantly. Add shrimp; stir-fry 4 minutes or until done. Remove shrimp from pan. Add remaining 1 Tbsp. olive oil to pan; swirl to coat. Add sweet potato noodles; stir-fry until crisp-tender, about 5 minutes. Add Brussels sprouts and remaining 1 1/2 tsp. lime juice. Stir-fry 1 minute. Stir in soy sauce mixture; cook 1 minute, stirring often. Stir in shrimp; toss to coat. Sprinkle with green onions and almonds.
Sweet Potato 'Zoodles' with Shrimp & Thai-Style Almond Sauce