Honey Lemon Shrimp with Veggies Made with My New Toy
I was surfing the web last week looking for a pasta cutter and maker when I ran across this 12 piece garnishing tool set. I already had a few of these tools but I needed to replace the old ones and add some new ones to the kitchen collection.
Like a little kid, I couldn’t wait to try a few of them out. I tried my hand at the spiral slicer on a piece of zucchini. I was an epic failure because I was terrified that I would cut myself. I switched out the spiral slicer for the y-peeler. I created zucchini ribbons with ease.
To my pile of zucchini ribbons, I added carrots to create my Honey Lemon Shrimp with Veggies:
2 cups of fresh Spinach
1/2 pound Large Shrimp (peeled & deveined)
1 carrot (washed & cut, ribbon)
1 zucchini (washed & cut, ribbon)
1 cup Red & Yellow Bell Peppers (washed & cut, julienne)
Juice from 2 Lemons
1/4 cup Honey
1 Tablespoon Cornstarch
1 Teaspoon Crushed Garlic
1/2 Teaspoon Red Pepper
Pinch of Salt
Cooked Rice (Optional)
ONECoat skillet with oil or cooking spray.
TWOHeat skillet over medium heat.
THREESauté vegetables excluding spinach for about 1 minute.
FOURAdd lemon juice, honey, red pepper, garlic, and salt. Bring to a simmer.
FIVEStir in cornstarch. Bring to a simmer. NOTE: Cornstarch is used to thicken the mixture.
SIXAdd shrimp. Cook for an additional 5 minutes or until shrimp turns pink.
SEVENTurn off skillet.
EIGHTAdd spinach and cover with a top.
NINEServe over rice if you wish.
NOTE: I add the fresh spinach last to ensure that the spinach isn’t over cooked. Fresh spinach, if over cooked, reduces down to 10% of its original volume.