Serves 1
Directions
- 1Boil water in a pot.
- 2Add cauliflower and broccoli to the boiling water.
- 3Blanch the vegetables for 1 1/2 minutes.
- 4Drain the blanched vegetables.
- 5Shock the vegetables in ice-cold water.
- 6Prepare 1 Kg. medium shrimps (peeled & deveined).
- 7Season shrimps with 1/2 Tsp. Garlic Powder, 1/2 Tsp. Onion Powder, 1 Tsp. Chicken Powder (or 1/2 Tsp. Salt), 1/2 Tsp. Paprika, and 1/2 Tsp. Ground White Pepper.
- 8Mix well to coat the shrimps with the seasoning.
- 9Boil shrimp heads for 5 to 8 minutes to make a rich shrimp broth.
- 10Heat 2 Tbsp. Unsalted Butter and 1 Tsp. Olive Oil in a pan.
- 11Pan-fry the seasoned shrimps for 1 minute per side until cooked.
- 12Remove the pan-fried shrimps from the pan and set aside.
- 13In the same pan, add another small piece of butter.
- 14Sauté 1 medium onion, 6 cloves garlic, and 150 g. green beans.
- 15Add 1 small carrot and 1/2 cup corn kernels to the pan.
- 16Add the rich shrimp broth to the vegetables.
- 17Stir in 1 Tbsp. seasoning granules.
- 18Add 1 pc. red bell pepper.
- 19Thicken the sauce with cornstarch slurry.
- 20Add the pan-fried shrimps, blanched cauliflower, and broccoli to the pan.
- 21Stir for 1 last minute to combine all ingredients.
- 22Serve and enjoy!
Ingredients
- 1 Small Broccoli
- Cauliflower
- 1 Kg. Medium Shrimps (peeled & deveined)
- 0.5 Tsp. Garlic Powder
- 0.5 Tsp. Onion Powder
- 1 Tsp. Chicken Powder (or 1/2 Tsp. Salt)
- 0.5 Tsp. Paprika
- 0.5 Tsp. Ground White Pepper
- 2 Tbsp. Unsalted Butter
- 1 Tsp. Olive Oil
- 1 Medium Onion
- 6 Cloves Garlic
- 150 g. Green Beans
- 1 Small Carrot
- 0.5 Cup Corn Kernels
- 1 Tbsp. Seasoning Granules
- 1 Pc. Red Bell Pepper
- Cornstarch Slurry
Equipment
potcolanderbowltongswok
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