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Teriyaki Shrimp Hot Pot
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Teriyaki Shrimp Hot Pot
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 5 minutes
Prep Time:
 40 minutes
Cook Method:
 stovetop
Cook Temp:
 medium
Directions:
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1. Cook pasta al dente, according to package instructions. Rinse cooked pasta with cold water. Set aside.
2. While pasta is cooking, peel, devein, and remove tails from shrimp. Set aside.
3. In a large soup pot over medium heat, add canola oil, white part of scallions, garlic, ginger, and crushed red pepper. Cook and stir until fragrant, about 45 seconds. Increase heat to high and add chicken broth, water, teriyaki marinade, and soy sauce. Bring seasoned broth to a boil. Add spinach and cooked pasta. Do not stir until soup returns to a simmer, about 1 minute.
4. Add shrimp to soup. Gently stir. Cook for about 1 minute, until shrimp are cooked through.
5. To serve, use tongs to divide noodles and spinach among four bowls. Ladle broth and shrimp over noodles. Sprinkle reserved scallion greens over each bowl, and drizzle each with toasted sesame oil. Serve each bowl with a lime quarter.

Source: Courtesy of Hannaford Fresh Magazine, January/February 2007
8 oz Linguini, dry, package
1 1/2 lb Medium shrimp, raw
2 tsp Canola oil
6 ea Scallions, white and light green parts, thinly sliced
2 ea Garlic clove, minced
2 Tbs Grated fresh ginger root
1/8 tsp Red, crushed chili pepper flakes
29 oz Canned chicken broth, low sodium
2 1/2 cup Water
2 oz Hannaford Inspirations Teriyaki Marinade
1 Tbs Soy sauce
4 cup Hannaford Inspirations Baby Spinach
2 tsp Toasted sesame oil
1 ea Fresh medium limes, quartered


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