¼ cup dried porcini mushrooms (soak in broth for 20 minutes and drain)
1 lb raw shrimp
¼ cup low sodium soy sauce
¼ cup chicken or vegetable broth
2 tablespoons agave
3 tablespoons rice vinegar
2 teaspoons Thai roasted red pepper chili paste
½ teaspoon minced garlic
2 teaspoons roasted sesame seed oil
¼ teaspoon Sandra's Spice
salt and ground black pepper to taste
½ red onion chopped
1 teaspoon parsley finely chopped to garnish
In a bowl add low sodium soy sauce, stock, agave, rice vinegar, Thai roasted red pepper chili paste, minced garlic, roasted sesame seed oil, Sandra's Spice, salt, pepper and mix.
In a sauté pan over medium low heat and marinade, shrimp, porcini mushrooms and stir until shrimp are well coated. When shrimp turn pink on one side turn until other side turns pink and they are cooked through.
Using a veggetti or veggetti pro make noodles or ribbons and place on serving dish. When ready to serve add shrimp and garnish with raw red onion and parsley.