Another Asian dish to add to my collection and this may be my favourite so far. With very simple ingredients, this dish from Kraft Canada turns out with amazing flavours.
225g (1/4 of 900g pkg.) spaghetti, uncooked
1/4 cup Kraft Asian Sesame Dressing
3/4 lb. (340g) uncooked peeled deveined large shrimp
1 tbsp. grated gingerroot
1/2 lb. (225g) snow peas, stems removed
1 red pepper, cut into thins strips
1 tbsp. reduced-sodium soy sauce
2 tbsp. smooth peanut butter
2 green onions, sliced
1 tbsp. sesame seed
1. Cook spaghetti as directed on package.
2. Meanwhile, heat dressing in large skillet on medium-high heat. Add shrimp and ginger; cook 4 to 5 minutes, or just until shrimp turn pink, stirring frequently.
3. Add peas and peppers; cook 2 to 3 minutes or until crisp-tender.
4. Spoon shrimp mixture to one side of skillet. Add soy sauce and peanut butter to other side of skillet; cook until peanut butter is completely melted and mixture is well blended, stirring frequently.
5. Mix with shrimp mixture until evenly coated.
6. Sprinkle with onions and sesame seeds.
7. Drain spaghetti; serve topped with shrimp mixture.
This was the first time I’ve ever actually cooked shrimp. Not that it is difficult, I have just always bought pre-cooked shrimp. So this time around I bought uncooked, razorback shrimp (meaning, the shell was still on but sliced along the back to easily remove). A little extra work since I had to peel the shells off myself but it was really easy to do. I also removed the tails for easier eating but for prettier presentation, you could leave the tails on.
Just a note, the Asian Sesame dressing is a type of salad dressing. I spent more time than necessary looking for it so I am just saving you some time…
This recipe makes 4 servings, 2 cups each. Other than that, the recipe was easy, ready in about half an hour, and super yummy!
Variation suggested by Kraft: You can substitute the shrimp for thinly sliced beef strip loin or sirloin steak. Just cook an additional 2 to 3 minutes before adding the vegetables.