Chef Tom Fraker
Asian Shrimp Sauté
Asian Shrimp Sauté
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Asian
Servings
4 servings
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
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2 tablespoons extra virgin olive oil
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1 Melissa's Perfect Sweet Onion, peeled; diced
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Sea salt and freshly ground pepper, to taste
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2 cloves Melissa's Peeled Garlic, minced
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½ pound Melissa's Veggie Sweets Mini Peppers, stems and seeds removed; cut into rings
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8 button mushrooms, quartered
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1 pound 16-20 raw shrimp, peeled and deveined
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3 Baby Bok Choy, ends trimmed; chopped
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6 Petite Choy Sum, ends trimmed; chopped
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1 (6 oz.) package Melissa's Shelled Edamame
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1 tablespoon fresh ginger, minced
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1 tablespoon unsalted butter
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½ cup orange juice
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3 tablespoons soy sauce
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¼ cup fresh basil, cut into ribbons
Directions
In a sauté pan, heat the oil and add the onions. Season with the salt and pepper and sweat them for 5 minutes. Add the garlic, veggie sweets and mushrooms and sauté for another 5 minutes.
Next, add the shrimp and cook until pink on one side, flip them over and cook until pink on the other side. They should be opaque in the middle.
Remove the shrimp and set aside.
Next, add the baby bok choy, choy sum, edamame and ginger and sauté for 5 minutes. Add the butter, juice, soy sauce and basil and sauté for 3 minutes.
Toss in the shrimp and serve.
Filed in:
Asian Dish,
Asian Shrimp Sauté,
Baby Bok Choy,
Basil,
Entree,
Ginger Root,
Main Dish,
Peeled Garlic,
Perfect Sweet Onion,
Petite Baby Choy Sum,
Petite Choy Sum,
Shelled Edamame,
Veggie Sweet Mini Peppers,
Veggie Sweet Peppers
