HOISIN SHRIMP WITH BOK CHOY AND PEPPERS ENJOY DAN:

HOISIN SHRIMP WITH BOK CHOY, CRIMINI AND PEPPERS by CHEF DAN:

Serves 8

INGREDIENTS:

1/2-cup hoisin sauce

4 tablespoons EACH soy sauce, oyster sauce, sherry, and sweet and sour Thai chili sauce

2 tablespoon rice wine vinegar

4 teaspoons sesame oil

2 teaspoons sriracha

3 bok Choy, cut into 3-inch pieces

3 red bell peppers, seeded and cut into 1/2-inch strips

12 whole crimini mushrooms, stems removed

3 tablespoon grape-seed oil

2 pound jumbo shrimp, peeled and deveined

2 tablespoons toasted sesame seeds

Top with scallions, bias sliced into 1/2-inch lengths

DIRECTIONS: (pre-heat oven to 450 F)

1.   Spray a 16-X-12-inch rimmed sheet pan with Pam.

2.   In a bowl combine hoisin sauce and next 7 ingredients, set aside.

3.   Place bok Choy, peppers, and mushrooms on baking pan.

4.   Combine 1/3-cup hoisin mixture with grape-seed oil.

5.   Pour over vegetables and toss to coat.

6.   Toss shrimp and remaining hoisin mixture.

7.   Place shrimp over vegetables.

8.   Roast at 450 F for 20 minutes.

9.   Garnish with sesame seeds and scallions.

10.                Serve with additional soy sauce and sweet and sour chili sauce.

ENJOY DAN:                                                             BON-APPETITE!!