Bosch HSLP751UC Manuale Istruttivo

Seafood Dishes

52

1 lb. raw shrimp,
peeled
2 large zucchini
¼ lb. carrots
1 red pepper
1 red jalapeño 
pepper
2 tomatoes
½ lb. Chinese egg 
noodles
½ bunch fresh
cilantro

Shrimp Marinade
1 piece root ginger, 
approx. 1 inch
1 – 2 garlic cloves
2 tbsp. olive oil
Juice & zest of a lime
1 level tsp. turmeric
1 level tsp. ground 
coriander
1 level tsp. ground cumin

1

⁄

3

 cup coconut milk

1 – 2 tbsp. soy sauce
Salt

   

2

2

Wash the shrimp under running water and pat dry.

Cut the zucchini, carrots and pepper into thin strips. Chop the jalapeño pepper very 
finely. Seed the tomatoes and dice finely.

Place the shrimp and vegetables in the baking pan.

Peel and grate the ginger. Finely chop the garlic cloves. Stir the oil, ginger, garlic, 
lime juice and zest, spices, coconut milk and soy sauce together. Season the 
marinade with salt and mix into the shrimp and vegetables. Cover and marinate in the 
refrigerator for one hour. Stir frequently during this time, then steam as indicated.

Meanwhile, cook the noodles al dente according to the package directions. Drain 
and divide among warmed plates or bowls. Arrange the shrimp mixture on top of the 
noodles. Garnish with cilantro and serve immediately.

Serves 4
Per serving approx. 442 kcal, 11 g fat, 54 g carbohydrates, 30 g protein