KitchenAid KFP600 Instruction Manual - Page 68

ķ౞ĸ SHRIMP AND SCALLOP SAUT WሑIሑTHሑሑPAሑSሑTAሑAᇺNሑDሑVሑEሑGሑ ETሑAሑBLሑEሑSሑሑ 2 cloves garlic 1 medium onion, halved lengthwise 11/2 cups fresh mushrooms 1 small carrot 2 cups loosely packed spinach leaves, washed and dried 1 cup reduced-sodium chicken broth 2 teaspoons cornstarch 1/4 teaspoon crushed red pepper flakes 1 tablespoon peanut oil 11/2 teaspoons sesame oil 8 ounces shelled, deveined raw shrimp, thawed 8 ounces bay scallops, thawed 1 cup brine-packed baby corn on the cob, drained 8 ounces vermicelli pasta, cooked and drained Position multipurpose blade in work bowl. With processor running, add garlic through feed tube. Process until chopped, about 5 to 10 seconds. Exchange multipurpose blade for reversible slicing/shredding disc to slice. Add onion. Process to slice. Set aside. Add mushrooms. Process to slice. Reverse slicing/shredding disc to shred. Add carrot. Process to shred. Set aside mushrooms and carrot. Exchange reversible slicing/shredding disc for 4 mm slicing disc. Lay spinach leaves flat and stack together. Roll up entire stack into bundle to fit feed tube. Place in feed tube and slice. In small bowl, blend broth, cornstarch, and red pepper flakes. Heat peanut oil and sesame oil in large non-stick saucepan or wok over medium-high heat, until oil sizzles. Add onion mixture, shrimp, and scallops. Cook and stir for 2 minutes. Add mushrooms, carrot, and corn. Cook and stir for 2 to 3 minutes, until mixture is hot and shrimp and scallops are opaque. Add broth mixture. Cook and stir until bubbly and thickened. Add spinach. Toss to mix. Add hot cooked vermicelli. Toss to mix. Yield: 4 to 6 servings. Per serving: About 470 cal, 36 g pro, 63 g car, 9 g fat, 129 mg chol, 680 mg sod. 68