Shrimp Vegetable Dinner Recipe
Ingredients
| Chicken broth | 3 13 3/4 Ounce, condensed | |
| Ground ginger | 1/4 Teaspoon | |
| Frozen shrimp | 1 pound, thawed | |
| 3 cups small, fresh spinach leaves, with stems removed | ||
| Mushrooms | 1 1/2 Cup (16 tbs), halved | |
| 1 cup celery, cut into 1-inch pieces | ||
| 1 tomato, cut in wedges | ||
| 1/2 cup green onion, 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.
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.
Chef
