Shrimp Picante With Squash-Ghetti Recipe - Cooking Index
Shrimp Picante With Squash-Ghetti Recipe - Cooking Index
| 2 cups | 474ml | Spaghetti squash - cooked |
| Strands dried - roasted with | ||
| 1/2 teaspoon | 2.5ml | Coarsely ground pepper |
| 1/4 teaspoon | 1.3ml | Dried oregano * |
| 6 oz | 170g | Asparagus |
| 3/4 cup | 177ml | Red bell pepper - pieces |
| 3 oz | 85g | Angel hair pasta |
| 1/2 cup | 20g / 0.7oz | Fresh spinach - leaves only |
| And - loosely packed | ||
| 2 tablespoons | 30ml | Chopped fresh cilantro - leaves |
| 7 oz | 198g | Cooked shrimp - (about 7 per) |
| 1/2 oz | 14g | Lemon - juice only (large) |
| 1/4 cup | 27g / 1oz | Diced celery - or more |
| Sauce | ||
| 1/2 cup | 118ml | Water - or vegetable broth |
| 1/2 cup | 118ml | Picante sauce - such as |
| Pace-mild | ||
| 1/2 teaspoon | 2.5ml | Cornstarch |
| 3 | Pressed garlic | |
| 2 teaspoons | 10ml | Oil - for frying |
| 1/4 teaspoon | 1.3ml | Butter buds® - optional |
Like all meals made in the wok, preparation is everything.
Precook the squash and allow time to cool and dry. Pull stands; combine with pepper (assorted) and oregano. Spread SQUASH into a cake pan.
ASPARAGUS cut into 1-1/2 to 2-inch pieces leaving tips longer. BELL PEPPER cut into 1/4" rings; cut rings into 2" strips. SPINACH and CILANTRO chiffonade cut (rolled and sliced) SHRIMP Thaw quickly in lukewarm water; pull tails; towel dry. (about 7 per person of the 31/40 ct per lb grade). Cut 1 stalk of CELERY into 1/4" dice. Squeeze lemon juice into a separate cup. Measure for the sauce.
Into a pot of boiling water, add the ASPARAGUS stems. Break the spaghetti into thirds and add. Cook for 2 minutes. Add the bell pepper and the asparagus tips. Cook for 2 minutes or until tender crisp. (TIP about 1 minute shy of the 'al dente' time indic
Begin to oven-roast the squash at 375F.
WOK IT! Heat the wok, add the oil and swirl to coat the bottom. Saute the celery, spinach and cilantro for about 1-1/2 to 2 minutes. Add shrimp and lemon juice and heat for about 1 min (hot shrimp). Add butter (or butter flavored canola) now, if using.
Make well and add the pasta-vegetable mixture. Fry to heat through (2 mins). Make well and add the squash. Stir lightly to combine. Make a well add the sauce and wait until it begins to bubble, then stir to toss and coat. Add a little water only if neces
>[email protected] >mcRecipe We used "better than bouillon" vegetable. (about 14 g fat per serving) "Flavors are "a-fusion!" A prima verde in that the vegetables are distinct and fresh and crunchy. Sweet+sour+spicy from the lemon, "butter" and the salsa. Asian! because the spaghetti squash looks and feels like rice noodle."--2/19/97
Source:
PAT Hanneman (Riverside) 1997
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