Recipes for Steam Cooking

seafood dishes

MARINATED SHRIMP ON A

BED OF VEGETABLES

INGREDIENTS

1 lb. raw shrimp, peeled

2 large zucchini

¼ lb. carrots

1 red pepper

1 red jalapeño pepper

2 tomatoes

½ lb. Chinese egg noodles

½ bunch fresh cilantro

Shrimp Marinade

1 piece root ginger, approx. 1 inch

1 – 2 garlic cloves

2 tbsp. olive oil

Juice & zest of a lime

1 level tsp. turmeric

1 level tsp. ground coriander

1 level tsp. ground cumin

⁄3 cup coconut milk

1 – 2 tbsp. soy sauce

Salt

SETTINGS

STEAM, 210°– 212ºF

8 – 10 minutes

Baking Pan

Wash the shrimp under running water and pat dry.

Cut the zucchini, carrots and pepper into thin strips. Chop the jalapeño pepper

very nely. Seed the tomatoes and dice nely.

Place the shrimp and vegetables in the baking pan.

Peel and grate the ginger. Finely chop the garlic cloves. Stir the oil, ginger, garlic, lime juice

and zest, spices, coconut milk and soy sauce together. Season the marinade with salt and

mix into the shrimp and vegetables. Cover and marinate in the refrigerator for one hour. Stir

frequently during this time, then steam as indicated.

Meanwhile, cook the noodles al dente according to the package directions. Drain and

divide among warmed plates or bowls. Arrange the shrimp mixture on top of the noodles.

Garnish with cilantro and serve immediately.

Serves 4