SINGLE SERVE STEAMED VEGETABLES RECIPES

HIBACHI SHRIMP & VEGETABLES - RECIPES | PAMPERED CHEF US S…

Hibachi Shrimp & Vegetables - Recipes | Pampered Chef US S… image

This recipe brings the flavors of a Japanese steakhouse experience to your home.

Provided by PAMPEREDCHEF.COM

Yield 4 servings

Number Of Ingredients 17

Ingredients

¼ cup (60 mL) mayonnaise
1 tbsp (15 mL) ketchup
1 tbsp (15 mL) milk
1 tsp (5 mL) toasted sesame oil
2 garlic cloves, pressed
½ tsp (2 mL) Sriracha sauce
¼ tsp (1 mL) fresh grated ginger
1 lb. (450 g) large shrimp (31–40 per pound), peeled, deveined, and tails removed
1 tsp (5 mL) toasted sesame oil
1 tsp (5 mL) reduced-sodium soy sauce
½ tsp (2 mL) fresh grated ginger
2 cups (500 mL) broccoli florets
2 large carrots, peeled and thinly sliced (1½cups/375 mL)
½ medium yellow onion, cut into ½" (1-cm) wedges (1 cup/250 mL)
1 tbsp (15 mL) vegetable oil
⅛ tsp (0.5 mL) salt
To serve: Steamed rice and sliced green onion

Steps:

For the sauce, combine all the ingredients in a small bowl; cover and refrigerate.Set the Deluxe Electric Grill & Griddle, with the griddle plates, on "GRILL" for 10 minutes.Toss the shrimp, sesame oil, soy sauce, and ginger together in a medium bowl. Set aside.Toss all the vegetables together in a medium bowl.Once the grill has preheated, add the vegetables to the bottom plate in an even layer. Close the lid and cook for 2 minutes.Place the grill in the Flat position. Add the shrimp in a single layer to the empty side of griddle; cook until the shrimp are lightly browned and pink, 1–2 minutes per side. Flip the vegetables while the shrimp cooks.Serve the shrimp and vegetables with the rice, sliced green onion, and sauce.

HIBACHI SHRIMP & VEGETABLES - RECIPES | PAMPERED CHEF US S…

Hibachi Shrimp & Vegetables - Recipes | Pampered Chef US S… image

This recipe brings the flavors of a Japanese steakhouse experience to your home.

Provided by PAMPEREDCHEF.COM

Yield 4 servings

Number Of Ingredients 17

Ingredients

¼ cup (60 mL) mayonnaise
1 tbsp (15 mL) ketchup
1 tbsp (15 mL) milk
1 tsp (5 mL) toasted sesame oil
2 garlic cloves, pressed
½ tsp (2 mL) Sriracha sauce
¼ tsp (1 mL) fresh grated ginger
1 lb. (450 g) large shrimp (31–40 per pound), peeled, deveined, and tails removed
1 tsp (5 mL) toasted sesame oil
1 tsp (5 mL) reduced-sodium soy sauce
½ tsp (2 mL) fresh grated ginger
2 cups (500 mL) broccoli florets
2 large carrots, peeled and thinly sliced (1½cups/375 mL)
½ medium yellow onion, cut into ½" (1-cm) wedges (1 cup/250 mL)
1 tbsp (15 mL) vegetable oil
⅛ tsp (0.5 mL) salt
To serve: Steamed rice and sliced green onion

Steps:

For the sauce, combine all the ingredients in a small bowl; cover and refrigerate.Set the Deluxe Electric Grill & Griddle, with the griddle plates, on "GRILL" for 10 minutes.Toss the shrimp, sesame oil, soy sauce, and ginger together in a medium bowl. Set aside.Toss all the vegetables together in a medium bowl.Once the grill has preheated, add the vegetables to the bottom plate in an even layer. Close the lid and cook for 2 minutes.Place the grill in the Flat position. Add the shrimp in a single layer to the empty side of griddle; cook until the shrimp are lightly browned and pink, 1–2 minutes per side. Flip the vegetables while the shrimp cooks.Serve the shrimp and vegetables with the rice, sliced green onion, and sauce.

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