1/2 cupFisher® Chef’s Naturals Walnuts Halves and Pieces
1/4 cup water
1/4 cup granulated sugar
Sauce:
1/4 cup mayonnaise
4 teaspoons honey
1 teaspoon milk
Shrimp:
1/2 bag (28 oz.) breaded frozen shrimp poppers
Bok Choy:
1 tablespoon peanut oil
1 teaspoon ground ginger
2 scallions (white and green parts), thinly sliced
1 teaspoon chopped garlic
1 1/2 pound baby bok choy, washed and cut into 1-inch strips
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Directions
Boil water and 1/4 cup sugar in a small saucepan over medium-high heat. Add walnuts and continue boiling mixture until sugar becomes golden brown or caramel in color. Transfer the walnuts to a cookie sheet lined with parchment paper or aluminum foil using a fork or chop sticks. Caramelized walnuts should not touch; set aside.
Combine the mayonnaise, honey and milk in a small bowl; set aside.
Prepare shrimp according to package directions; set aside.
While shrimp cooks, heat the oil until hot but not smoking in a large skillet. Add ginger, scallions, and garlic and bok choy. Stir fry until bok choy about 3 minutes or until bok choy has wilted. Stir in 1 tsp. sugar, salt and pepper.
To Serve: Toss shrimp in mayonnaise sauce. Place bok choy on plates or serving platter. Top with shrimp mixture. Sprinkle with walnuts.
This website uses cookies. A "cookie" is a file sent to your computer when you access a website. By using this site, you agree to the use of cookies on your device for tracking and analytics as described in the cookie section of our Privacy Policy.
Share This Fisher Recipe