Makes:
4 - 6 servings
Utensil:
Saladmaster Food Processor
10" Chef's Gourmet Skillet
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
Red chili paste and hot sauce pair perfectly to flavor a quick week night meal. Buy shelled and deveined shrimp to save on time and add in a few frozen vegetables for convenience.
Use the 11 in. Skillet cover with your 10 in. Chef's Gourmet Skillet.
1
pound
shrimp, peeled, deveined and chopped into large pieces
(454
g)
1
medium
onion, strung, use Cone #2
2
sweet peppers, julienned, use Cone #2
10
ounces
frozen mixed sliced mushrooms
(284
g)
5
ounces
baby spinach, cleaned
(142
g)
2
tablespoons
roasted red chili paste
(33
g)
1⁄2
cup
fish or chicken stock
(120
ml)
2
tablespoons
rice vinegar
(30
ml)
1
tablespoon
arrowroot or organic cornstarch
(8
g)
a few dashes hot sauce
Directions:
- Preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, add shrimp. Sauté for 2 - 3 minutes, until cooked through and firm. Remove from skillet and set aside.
- Add onions and peppers. Sauté for 3 - 4 minutes until softened, stirring occasionally.
- Add mushrooms, stir to combine and sauté for 4 - 5 minutes.
- Place baby spinach on top of sautéed vegetables and add shrimp over top, spreading them out over the spinach.
- Place cover on skillet. When Vapo-Valve™ begins to click steadily, reduce heat to low and cook for 2 minutes.
- In a small bowl mix together chili paste, stock, vinegar, arrowroot and hot sauce. Stir thoroughly to combine.
- Remove cover and pour sauce over shrimp and vegetables, using a spoon to carefully stir sauce into vegetables and shrimp. Cook an additional 1 - 2 minutes, until sauce is thickened.
- Taste and adjust seasonings as needed, adding more hot sauce or a pinch of salt.
- Serve as is or with rice, couscous or over thin rice noodles.
Tips:
- Substitute shrimp for cubed firm fleshed fish or chicken.
- Many fish markets sell house made fish stock. Freeze fish stock into small ½ - 1 cup portion sizes to use when making a quick sauce.
- Slice and freeze extra peppers and onions when using your Saladmaster Food Processor so they are handy for quick meals.
Directions
Tips
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