Kenmore KFPJU, KFPSL6, KFPSL4, KFPFF, KFPSH6 manual Shrimp and Scallop Sauté with Pasta and Vegetables

Shrimp and Scallop Sauté with Pasta and Vegetables

2 cloves garlic

1medium onion, halved lengthwise

11⁄2 cups fresh mushrooms

1small carrot

2cups loosely packed spinach leaves, washed and dried

1cup reduced-sodium chicken broth

2teaspoons cornstarch

1⁄4 teaspoon crushed red pepper flakes

1tablespoon peanut oil

11⁄2 teaspoons sesame oil

8ounces shelled, deveined raw shrimp, thawed

8ounces bay scallops, thawed

1cup brine-packed baby corn on the cob, drained

8ounces 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.

55