WELCOME OCTOBER ~ 'SIMPLE ONE PLATE AUTUMN SUPPER' SWEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE

"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 Tints'

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