From 7.11.15 –– When there are rice and
uncooked shrimp leftovers from a previous meal, it's always a happy time at
Feast Frenzy @ The Horror Food Network! 3:)
The previous meal I'm
speaking of is my California Cajun Shrimp & Veggie Skewers On Rice. Tonight I turned left and went Far East to
conjure up my signature Hearty Asian Soup.
When I make my Hearty Asian Soup I make a lot of it (not all pictured
here). I pour 4 to 5 cups of spring
water into a large microwavable bowl, then add chopped, fresh spinach,
broccoli, mushrooms, sliced radishes, green onions, and baby carrots –– then
nuke the veggies until the water boils.
At this point I add 4 to 5 packages of Mishima All-Natural Hot &
Sour Soup flavoring, the leftover brown rice (with okra & jalapeno) and
stir. Next I grill medium wild-caught
shrimp (that have been marinating in 3-Regions Sriracha Hot Chili Sauce and
garlic, and sprinkled with oregano & paprika) on the Nu Wave Oven until
cooked through. At shrimp ready, just
ladle the soup into a bowl and garnish with the amount of shrimp of your
choice. On the side: toasted 45-Calorie
multi-grain bread strips smeared with Smart Balance Omega-3 butter and dusted
with cayenne pepper. It was outstanding
and so healthy! 3:)
NOTE: I highly recommend
the 3-Regions Sriracha Hot Chili Sauce.
It is superior in flavor to the mainstay at my Ralphs grocery. And best yet, you can get a nice bottle for
only .99¢ at your local .99¢ Only Store.
Well worth a trip. Your taste
buds will love you and you'll save money.
No comments:
Post a Comment