Last Update: 01/13/2009
Today's Menu 2 #6
Shrimp and Vegetable Lunch Box
(1 person)
|
Shrimp and Vegetables with Shrimp String Beans Onion Shimeji Mushroom Ketchup Cream Vegetable Oil Grape Tomato and Broccoli Mayonnaise Gratin Grape Tomato Broccoli Florets Salt Pepper Mayonnaise Milk Coleslaw Cabbage Onion Carrot Salt Corn French Dressing |
4 2-3 1/4 1 oz 1 Tablespoon 1 Tablespoon 1 Teaspoon 2 2-3 As desired As desired 2 Teaspoons 1 Teaspoon 1/8 of a head 1/8 As desired ¼ Teaspoon 1 Tablespoon 2 Teaspoons |
Shrimp and Vegetable with Aurora Sauce
- Shell the shrimp and remove back veins.
- Remove the strings from string beans and cut into 1 inch pieces. Cut onion into ½ inch wedges. Crumble shimeji mushroom.
- Heat ½ teaspoon of vegetable oil in a pan. Add string beans and 1-2 tablespoon of water and cook.
- Add ½ teaspoon of vegetable oil and onion and shimeji mushroom and cook until tender.
- Add shrimp. When shrimp turns red, add a tablespoon of ketchup, a tablespoon of cream and a tablespoon of water and boil.
Grape Tomato and Broccoli Mayonnaise Gratin
- Put mayonnaise, milk, salt and pepper in a bowl and mix.
- Wash broccoli florets. Put them in a heat-resistant container and cover with plastic wrap. Heat for a minute in a microwave oven.
- Cut grape tomatoes into 4 pieces.
- Put broccoli florets and grape tomatoes in an aluminum foil pan. Pour the sauce over and bake in an oven for 8 minutes.
Coleslaw
- Cut cabbage into strips, slice onion and carrot.
- Put cabbage, onion and carrot in a bowl and rub them with salt. Squeeze out excess moisture.
3. Add corn and dressing and mix.
