SWEET CHILI SHRIMP WITH WOK-FRIED VEGETABLES
INGREDIENTS
7 oz. thawed My Fish Dish Sweet Chili Shrimp
1 red bell pepper, seeded and sliced thinly
1/2 cup thinly-sliced white onion
1-1/2 cup broccoli florets
1 cup snow peas
1/2 cup sliced carrot rounds, 1/8 inch thick
1 Tbsp. finely-chopped ginger
1 Tbsp. finely-chopped garlic
3 Tbsp. canola oil
2 Tbsp. soy sauce
INGREDIENTS
7 oz. thawed My Fish Dish Sweet Chili Shrimp
1 red bell pepper, seeded and sliced thinly
1/2 cup thinly-sliced white onion
1-1/2 cup broccoli florets
1 cup snow peas
1/2 cup sliced carrot rounds, 1/8 inch thick
1 Tbsp. finely-chopped ginger
1 Tbsp. finely-chopped garlic
3 Tbsp. canola oil
2 Tbsp. soy sauce
PREPARATION METHOD
Take shrimp out of package and place on greased baking dish. Sprinkle with parmesan cheese (optional). Bake for 7-8 minutes at 400° F. Heat a large wok or other large pan over high heat. Add all broccoli and cook for 1 minute, then add remaining vegetables. Allow to char slightly on one side (about 2 minutes), then stir in chopped garlic and ginger. Cook for 1 minute, stirring to evenly cook ginger and garlic, then add soy sauce. Stir and coat all vegetables for another minute, then serve immediately with Sweet Chili Shrimp.
It never hurts to have quick and easy seafood on hand during the holidays, especially when it’s as delicious as our Spicy Ginger Butter White Shrimp!
