Friday, April 1

Sesame Shrimp and Vegetables

This is one of my favorite meals. Loaded with taste, assorted vegetables, and few calories!

Cook in two saute pans and toss together for perfectly tender veggies and firm crisp shrimp.

Serves 2-4
Full time: approximately 40 minutes

You will need:

1 bag fresh spinach
1 pound large shrimp (I like the 35/40 count size)
1 small onion, diced
1 green pepper, sliced
1 cup sliced carrots
1 cup diced celery
1 cup sliced mushrooms
1 cup white wine
3/4 cup soy sauce
2 tbsp olive oil
2 tbsp sesame oil
1 tbsp sesame seeds

Let us begin:
In a large saucepan, with lid, saute the celery, onions, carrots, pepper, and mushrooms in olive oil over med heat.

Once the onions begin to turn translucent pour in 1/2 cup soy sauce and 1/2 cup white wine. Cover and reduce heat to med/low and let cook down for 20-30 minutes until carrots are tender.

Once vegetables are cooked down, in a separate saute pan. Cook shrimp in the remaining 1/4 cup soy sauce and 1/2 cup wine over med/high heat.  This should take only 5-8 minutes

Once shrimp begin to turn pink, add in sesame seeds, and sesame oil. Top with spinach, increase heat to high. The spinach will look very high and almost appear to be too much, however it will cook down quickly.

While the spinach cooks down, remove the lid from the vegetable pan and reduce the heat to a simmer.
When spinach is completely wilted and cooked down give the shrimp and sauce a quick stir to full incorporate all the ingredients,

Remove from heat and pour into the pan with the vegetables. Stir add let sit for ten minutes on simmer.

Serve and enjoy!