Mojo Shrimp with Vegetables

"What if I throw the vegetables and shrimp in a Fusion Cooker with the mojo sauce? I had made a shrimp asparagus recipe in the Fusion Cooker before and it only took me 15 minutes. So I assumed that 15 minutes was enough for this mojo shrimp idea. I literally dumped everything in the waterless pot of the Fusion Cooker and set the cooking level at 5 for 15 minutes. The whole thing was fabulously done! I was very happy with the fact that I didn’t go for take-outs or instant noodles. Instead, I totally took care of myself by eating a super healthy low-carb dinner that has enough protein, vitamins, and tons of flavor. The best part was that I got only one pot to wash."

NotesStove method:

Marinate the shrimp in 1/4 cup mojo sauce and let it stand for 5 minutes. Add the remaining mojo sauce to a pan and bring to a simmer over medium heat. Reduce the heat to low and simmer for 3 to 5 minutes to let the flavors develop. Place the shrimp to the simmering sauce and cook, turning once, until opaque, 1 to 2 minutes per side. Transfer the shrimp on a serving plate, season to taste with salt and pepper.

As for the vegetables, you can either sauté them in the same pan with the remaining sauce left in the pan or season the vegetables with salt, pepper and some olive oil and toss to coat. Spread the vegetables in an even layer on a sheet pan. Roast them until lightly browned and tender at 450°F, about 20 to 22 minutes.

Serve the shrimp on top of the vegetables. Garnish with cilantro leaves.

Preparation Time5 min

Cooking Time15 min