Shrimp Picante With Squash-Ghetti

Recipe Ingredients

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

Recipe Instructions

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.