Pampered chef Fresh-takes-Fall

Shrimp Teriyaki
→ SERVES 4
Green Beans & Shrimp
Sauce
1 lb. (450 g) green beans, trimmed and
cut in half
1 tbsp (15 mL) olive oil
1 lb. (450 g) large raw shrimp (31–40
count), peeled, deveined, and tails
removed
1 can (8 oz./250 g) sliced water
chestnuts, drained
1 green onion, sliced
1 tbsp (15 mL) sesame seeds
¼
Prep Time:
Optional: White rice or cauliflower rice
cup (60 mL) low-sodium, gluten-free
soy sauce
1 tbsp (15 mL) rice vinegar
3 garlic cloves, pressed
2 tsp (10 mL) grated fresh ginger
2 tsp (10 mL) sesame oil
1 tsp (5 mL) honey
15 mins Total Time: 30 mins
¹
⁄8–¼ tsp (0.5–1 mL) red pepper flakes
1. Fill the Nonstick Saute & Steam Pan with 2 cups (500 mL) of water. Cover and
bring to a boil over high heat.
2. Remove the lid and place the green beans in an even layer in the steamer and position
it over the top of the pan. Cover the steamer with the lid, reduce to medium heat, and
steam for 8–10 minutes, or until the beans are crisp-tender.
3. For the sauce, combine the soy sauce, rice vinegar, garlic, ginger, sesame oil, honey,
and red pepper flakes in a small bowl. To make a cornstarch slurry, combine the
cornstarch and water in a separate bowl.
4. Turn off the heat. Using oven mitts, remove the lid and steamer from the pot. Set the
green beans aside. Drain the water from the pan and return the pan to medium heat. Heat the
oil for 2 minutes. Add the shrimp and sauce; cook, turning once, until the shrimp are pink
and opaque, about 2–3 minutes. Stir in the green beans and water chestnuts.
5. Stir the cornstarch slurry, then add it to the pan. Cook until thickened, 2–3 minutes.
6. Remove the pan from the heat and sprinkle with the green onion and sesame seeds. If
you’d like, serve over rice or cauliflower rice.
Cook’s Tips
Cornstarch slurries are used to thicken hot, simmering sauces.
Cornstarch is naturally gluten-free. However, it can be processed with other ingredients that
contain gluten. If you need gluten-free cornstarch, check the label.
1 tbsp (15 mL) cornstarch
(see cook’s tip)
1 tbsp (15 mL) water