Shrimp with Green Beans, Carrots and Ginger |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Asian style shrimp and veggies Ingredients:
1.48 lbs prawns, peeled, tail on |
2 t soy sauce |
2 t fish sauce |
1/2 tsp pepper |
611 g green beans, fancy cut style, canned, drained, or 1 1/4 lb fresh green beans, ends trimmed, cut in half |
3 large carrots, cut julienne style |
2 t olive oil |
1/3 c fresh ginger, peeled and julienned |
6 cloves garlic, peeled and thin-sliced |
1 1/2 c chicken broth |
2 1/2 tsp cornstarch |
1 1/2 t water or broth |
1/3 c fresh cilantro, chopped |
1 1/2 tsp basil |
Directions:
1. In medium bowl, combine shrimp, 1 T ea soy sauce and fish sauce, and pepper. Set aside.
2. Bring 1/2 of water to a boil in large nonstick skillet. Add green beans and return to a bowl. If using canned, cook until hot. If using fresh green beans, cook for 3 minutes. Stir in carrots and cook for 3 more minutes, or until tender. Drain and rinse under cold water. Rinse and dry the skillet.
3. In skillet, heat oil over medium high heat. Add ginger and garlic. Cook and stir for 2 minutes until fragrant and starting to brown. Stir in broth and remaining soy and fish sauce. Bring to boil.
4. Add prawns, reduce heat to low, and cook 3 min or until shrimp are opaque.
5. In cup, mix cornstarch and water or broth. Add to skillet with vegetables. Cook and stir 1 minute or until bubbly and thickened. Remove from heat. Add cilantro and basil.
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