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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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In my quest to introduce my family to new and flavorful vegetables, I went in search of recipes that use napa cabbage. I found this delicious sounding recipe on . I have not made it as yet but will soon. If you get to it first, please let me and others know what you think of it. NOTE: Cooking and Prep time are guesstimations as I have not yet prepared this meal. Ingredients:
1/4 cup lime juice |
4 teaspoons reduced sodium soy sauce |
4 teaspoons sesame oil |
1 teaspoon sugar |
6 cups cabbage, preferably napa, thinly sliced |
2 bell peppers, small, very thinly sliced (red or orange) |
1/4 cup rice flour or 1/4 cup cornstarch |
1/2 teaspoon kosher salt |
1 teaspoon fresh ground pepper |
1 teaspoon five-spice powder |
1 1/3 lbs raw shrimp, peeled and deveined (21-25 per pound) |
2 tablespoons canola oil |
2 jalapeno peppers, seeded and minced |
Directions:
1. Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved.
2. Add cabbage and bell peppers; toss to combine.
3. Combine rice flour (or cornstarch), salt, pepper and five-spice powder in a medium bowl.
4. Add shrimp and toss to coat in spice mixture.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add the shrimp and cook, stirring often, until pink and curled, 3 to 4 minutes.
7. Add jalapenos and cook until the shrimp are cooked through, about 1 minute more.
8. Serve the slaw topped with the shrimp.
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