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Shrimp Vegetable Dinner

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Ingredients
  Canned chicken broth 41 1⁄4 Ounce (3 Cans, 13 3/4 Ounce Each, Not Condensed)
  Ground ginger 1⁄4 Teaspoon
  Frozen shelled shrimp/Fresh shelled shrimp 1 Pound, thawed
  Small fresh spinach leaves 3 Cup (48 tbs) (With Stems Removed)
  Fresh mushrooms 1 1⁄2 Cup (24 tbs), halved
  Celery 1 Cup (16 tbs), cut into 1 inch pieces
  Tomato 1 , cut into wedges
  Green onion 1⁄2 Cup (8 tbs), cut into 1 inch pieces
Directions

MAKING
1. In a large saucepan or stock pot, combine chicken broth and ginger.
2. Combine chicken broth and ginger in an electric skillet.
3. Bring to a boil.
4. Combine all the ingredients in a steel colander or in a wire mesh sieve.
5. Immerse the colander into the boiling broth to blanch prawns and vegetables for 3 to 5 minutes. You can do this in batches if you do not have a large colander.
6. Remove colander draining broth in the pot and emptying prawns and vegetables into a bowl
7. Blanch the remaining shrimp and vegetables.

SERVING
8. Serve the blanched prawns and vegetables with rice or noodles.
9. Pour broth into cups to serve as an appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Prawn
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
3

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