clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2014-09-01 02:39 pm
clevermanka) wrote2014-09-01 02:39 pm
Entry tags:
Generic peanut-y (only not peanut) spicy asian shrimp
Generic peanut-y (only not peanut) spicy asian shrimp
2 lb bag of medium shrimp (28-30 count)
4 carrots, julienned
6 baby bok choy, chopped
1/4 c sunflower seed butter
2 T coconut aminos
1 T balsamic vinegar
1 T minced toasted onion
1 t granulated garlic
1 t powdered ginger
1-2 t chili paste
2 T oil
Heat oil in large skillet. Add julienned carrots. Cook 2-3 minutes until barely softened. Add sunflower seed butter, coconut aminos, balsamic vinegar, and all seasonings. Stir until incorporated. Add shrimp and bok choy. Cook until shrimp are just pink. Top with sliced almonds, dry-toasted.
2 lb bag of medium shrimp (28-30 count)
4 carrots, julienned
6 baby bok choy, chopped
1/4 c sunflower seed butter
2 T coconut aminos
1 T balsamic vinegar
1 T minced toasted onion
1 t granulated garlic
1 t powdered ginger
1-2 t chili paste
2 T oil
Heat oil in large skillet. Add julienned carrots. Cook 2-3 minutes until barely softened. Add sunflower seed butter, coconut aminos, balsamic vinegar, and all seasonings. Stir until incorporated. Add shrimp and bok choy. Cook until shrimp are just pink. Top with sliced almonds, dry-toasted.