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Entree
4 servings
5 minutes
30 minutes
Chef Tom Fraker
2 tablespoons extra virgin olive oil
1 Melissa’s Perfect Sweet Onion, peeled, diced
Sea salt and freshly ground pepper, to taste
2 cloves Melissa’s peeled garlic, minced
½ pound Melissa’s Veggie Sweet Mini Peppers, stems and seeds removed, cut into rings
8 button mushrooms, quartered
1 pound, 16-20, raw shrimp, peeled and deveined
1 pound Melissa’s Bok Choy Leaves, chopped
½ pound Melissa’s Petite Choy Sum, ends trimmed, chopped
½ pound Melissa’s Organic Shelled Edamame
1 tablespoon Melissa’s ginger, minced
1 tablespoon unsalted butter
½ cup orange juice
3 tablespoons soy sauce
¼ cup fresh basil, cut into ribbons
In a sauté pan, heat the oil and add the onion. Season with the salt and pepper and sweat them for 5 minutes.
Add the garlic, veggie sweets and mushrooms and sauté for another 5 minutes.
Next, add the shrimp and cook until pink on one side, flip them over and cook until pink on the other side. They should be opaque in the middle. Remove the shrimp and set aside.
Next, add the bok choy leaves, petite choy sum, edamame and ginger and sauté for 5 minutes.
Add the butter, juice, soy sauce and basil and sauté for 3 minutes. Toss in the shrimp and serve.
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