SHRIMP, BOK CHOY & NOODLES IN A SEASONED BROTH
This is a great quick mid week dinner. I always have shrimp on hand in the freezer and this is just a nice change from the typical fried or sauteed shrimp. I prefer to use bok choy vs napa cabbage, but either one will work. Shitaki mushrooms also are best, but button mushrooms will work just fine. I serve this with some crisp romaine, and a sesame dressing (Kraft makes an Asian Toasted Sesame Dressing, which is actually very good). I add some cucumbers, red onion and carrot to the romaine, and top with the dressing for a simple side salad. This makes a light summer dinner. Fresh shrimp is best, but frozen shrimp is fine for this dish.
Provided by SarasotaCook
Categories < 30 Mins
Time 30m
Yield 4 bowls or servings, 4 serving(s)
Number Of Ingredients 14
Steps:
- Broth -- In a large pot, add the broth, sherry, garlic, ginger, soy, sesame oil, and jalapeno. Cover and bring to a boil. Immediately reduce to low and simmer for 5 minutes. Remove the jalapeno, garlic and ginger. Just keep covered on low heat.
- Pasta -- Since this is angel hair pasta it takes just a few minutes to cook. Cook the pasta in salted water according to pkg directions. Once it is done, drain well and set to the side.
- Shrimp and Vegetables -- As the pasta is cooking, turn the heat back up on the broth to medium heat and add the mushrooms and cook 3-4 minutes. Then add the shrimp and bok choy and cook another 3-4 minutes. Just until the bok choy is slightly wilted and the shrimp are beginning to turn pink. Add in the water chestnuts and scallions and cook another minute or two just to heat through. Season with salt and pepper if necessary (go easy on the salt). I add quite a bit of pepper to mine.
- Serve -- I think this is best served individually. I place a heaping spoon of the pasta in each bowl and then top with the seafood and bok choy broth.
- Garnish with a drizzle of the sesame oil. ENJOY a really good light dish!
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