Wednesday, February 16, 2011

Shrimp Stir Fry

1/2 box (8 oz) angel hair pasta
2 c broccoli florets
1 lb asparagus spears, cut in half
1 bell pepper (red, orange, or yellow), sliced
1 bunch green onions cut into thirds
1/2 head cabbage, shredded
1 medium zucchini, cut into thin strips w/ vegetable peeler
1 large carrot, cut into thin strips w/ vegetable peeler
1 lb raw shrimp peeled w/ tails removed
1 dried ancho pepper
2 TBSP peanut butter
1/2 c apple juice
1/4 c reduced sodium soy sauce
5 cloves garlic
1" piece of ginger, grated
1/4 tsp curry powder
1/8 tsp black pepper
1/4 tsp red pepper flakes
2 TBSP olive oil
MDP's Seasoning

Tear top out of pepper and remove seeds. Place in a small saucepan, and cover with 1" water over medium heat.

Sprinkle shrimp with MDP's seasoning and set aside.

Cook pasta according to package directions. Drain and set aside in pasta pot.

Heat 1 TBSP of olive oil in a large skillet or Wok on high heat. Saute broccoli, carrot, asparagus, peppers and bottom third (whites) of the scallions about 5 minutes, only turning once halfway through. Put vegetables over pasta.

Heat 1 TBSP of olive oil in skillet. Saute cabbage, zucchini, and remaining scallions (greens) about 3 minutes until wilted, turning once halfway through. Add vegetables to pasta.

Sear shrimp in skillet until golden on both sides.

In a food processor, combine ancho and liquid, peanut butter, apple juice, soy sauce, curry, peppers, garlic and ginger until smooth. Pour sauce into skillet with shrimp and stir to release the brown bits from the bottom of the skillet. Cook 1-2 minutes longer and pour sauce and shrimp over pasta and vegetables. Toss well to combine.

This makes a HUGE pot of food and feeds 8-10. Made exactly, 1/8th of the pot has 285 calories and 7g of fat. Not bad at all.

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