Tuesday, May 14, 2013

Fusion Shrimp!

Sometimes, life is busy and we don't have time to spend hours in the kitchen. This recipe was actually concocted while I was doing my weekly grocery shopping. It actually ended up tasting better than my taste buds imagined! This took all of about 20 minutes to prepare. When you're in a rush, grab things that are pre-made or pre-cut, like I used for this recipe. I hope that you enjoy! 

Ingredients: 

  • thin rice noodles
  • raw spinach
  • kale
  • shredded carrots
  • mango corn salsa
  • chopped red peppers
  • chile garlic sauce
  • raw shrimp (veins and tails removed)
  • garlic evoo
  • old bay seasoning
  • fresh basil

In a 4qt pot or larger, boil 3 quarts of water. Once the water has reached its boiling point, remove from heat and a third of your noodles from the packaging. Allow them to sit for 10min or until soft. While they are softening, begin on the shrimp. 

In a large skillet, add 2tbsp on garlic evoo. Once heated, add 1/2lb of shrimp (previously lightly seasoned with Old Bay). Once they start turning pink, add 1/2 cup of mango corn salsa, 1/3 chopped red peppers, a large handful of spinach, a large handful of kale, a handful of shredded carrots, and 1tbsp of chile garlic sauce (it is HOT, so you won't need much). Cook all of this together until the shrimp has turned pink throughout. 

By this point, your noodles should be soft and ready to be plated. Drain the water off in a strainer. Place your noodles on your plate, then your Fusion Shrimp and top with fresh basil. You're ready to dive in!


                         

No comments:

Post a Comment