Serves 4-6
INGREDIENTS:
- 12 ounces peeled and deveined shrimp
- 12 ounces Olive Oil Divine Garlic Angel Hair
- 4 tbs Olive Oil Divine Toasted Sesame Oil
- 4 tsp Olive Oil Divine Garlic Herb Seasoning
- 1 cup Olive Oil Divine Teriyaki Dark Balsamic Vinegar
- 2 tbs Olive Oil Divine Pineapple Aged White Balsamic Vinegar
- 2 cups chicken stock
- 1 carrot
- 8 oz cut baby corn
- 4 oz water chestnuts
- Salt and pepper to taste
DIRECTIONS:
- In a medium size bowl, add 12 ounces of thawed peeled and deveined shrimp, 4 tbs Toasted Sesame Oil, and 4 tsp Garlic Herb Seasoning. Stir and set aside to marinate for 20 minutes.
- In a large saucepan bring water to a boil and add 12 ounces Garlic Angel Hair Pasta. Cook for 4 minutes; drain in a colander and set aside.
- Peel and thinly slice a carrot. Drain the liquid from the can of the cut baby corn and water chestnuts.
- Put a small saucepan over high heat and add 2 cups chicken stock; bring to a boil. Add the carrots, baby corn and water chestnuts to the saucepan; cover and lower the heat to medium. Cook for 5 minutes. Remove the carrots, baby corn and water chestnuts from the stock; set aside.
- Drizzle a thin layer of Sesame Oil into a skillet and set on medium heat. Add the shrimp with all the ingredients from the marinade into the skillet. Cook the shrimp until opaque; 3-5 minutes.
- Add the cooked carrots, baby corn and water chestnuts into the skillet. Add 1 cup Teriyaki Dark Balsamic Vinegar and 2 tbs Pineapple Aged White Balsamic Vinegar to the skillet. Stir and lower heat to low and let simmer for a couple of minutes.
- Plate the cooked Garlic Angel Hair Pasta and top with the shrimp, vegetables and sauce.