Baby bok choy and sauteed shrimp in Campbell's® Culinary Reserve Thai Green Curry Sauce, served over jasmine rice.
- Total time:
30 minutes
- Servings:
20
|
Ingredient |
Weight |
Measure |
|---|
|
shrimp , 21-25 ct (jumbo), peeled, deveined |
wtf
weight_quantity
25.
oz. |
100 ea. |
|
baby bok choy , small, whole head |
wtf
weight_quantity
|
40 |
|
olive oil |
wtf
weight_quantity
|
3 tbsp. |
|
kosher salt |
wtf
weight_quantity
|
1 tsp. |
|
black pepper , freshly ground |
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weight_quantity
|
3 tsp. |
|
Campbell's® Culinary Reserve Thai Green Curry Sauce , 3 lb pouch |
wtf
weight_quantity
3.
lb. |
1 bag |
|
butter |
wtf
weight_quantity
8.
oz. |
1 cup |
|
cooked jasmine rice , hot |
wtf
weight_quantity
56.
oz. |
10 cup |
|
cilantro |
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weight_quantity
3.
oz. |
40 sprig |
|
black and white sesame seeds |
wtf
weight_quantity
1.5
oz. |
5 tsp. |
1. Rinse and drain shrimp. Set in ice until ready to cook.
CCP: Cover and hold at 41°F until needed.
2. In medium size pot, bring water to a boil. Place the bok choy in the water and cook for 3 minutes. Drain and shock bok choy in ice bath. Reserve for later use.
CCP: Cover and hold at 41°F until needed.
3. Heat a large sauté pan on medium heat. Add oil, shrimp and half of the salt and pepper. Cook for 4 minutes.
4. Add Campbell's® Culinary Reserve Thai Green Curry Sauce and bring to simmer.
CCP: Heat to 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher.
5. Heat a medium saute pan on low to melt the butter. Add the reserved bok choy and the remaining salt and pepper. Cook for 4 minutes.
6. To Serve: Portion 1/2 cup ( #8 scoop) of rice in middle of a plate. Arrange 5 shrimp around the rice. Add 2 small heads of cooked bok choy. Pour 1/4 cup (2 oz ladle) of sauce around and over the shrimp. Garnish with 2 cilantro sprigs and 1/4 tsp sesame seeds. Serve Immediately.
Baby bok choy and sauteed shrimp in Campbell's® Culinary Reserve Thai Green Curry Sauce, served over jasmine rice.
-
Total time:
30 minutes
-
Servings:
20
|
Ingredient |
Weight |
Measure |
|---|
|
shrimp , 21-25 ct (jumbo), peeled, deveined |
25.0
oz. |
100 ea. |
|
baby bok choy , small, whole head | |
40 |
|
olive oil | |
3 tbsp. |
|
kosher salt | |
1 tsp. |
|
black pepper , freshly ground | |
3 tsp. |
|
Campbell's® Culinary Reserve Thai Green Curry Sauce , 3 lb pouch |
3.0
lb. |
1 bag |
|
butter |
8.0
oz. |
1 cup |
|
cooked jasmine rice , hot |
56.0
oz. |
10 cup |
|
cilantro |
3.0
oz. |
40 sprig |
|
black and white sesame seeds |
1.5
oz. |
5 tsp. |
1. Rinse and drain shrimp. Set in ice until ready to cook.
CCP: Cover and hold at 41°F until needed.
2. In medium size pot, bring water to a boil. Place the bok choy in the water and cook for 3 minutes. Drain and shock bok choy in ice bath. Reserve for later use.
CCP: Cover and hold at 41°F until needed.
3. Heat a large sauté pan on medium heat. Add oil, shrimp and half of the salt and pepper. Cook for 4 minutes.
4. Add Campbell's® Culinary Reserve Thai Green Curry Sauce and bring to simmer.
CCP: Heat to 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher.
5. Heat a medium saute pan on low to melt the butter. Add the reserved bok choy and the remaining salt and pepper. Cook for 4 minutes.
6. To Serve: Portion 1/2 cup ( #8 scoop) of rice in middle of a plate. Arrange 5 shrimp around the rice. Add 2 small heads of cooked bok choy. Pour 1/4 cup (2 oz ladle) of sauce around and over the shrimp. Garnish with 2 cilantro sprigs and 1/4 tsp sesame seeds. Serve Immediately.
