AN ASIAN/ITALIAN TABLE #SHRIMP/VEGGIE STIR-FRY AND RISOTTO

As I prepared and cooked my Asian/Italian inspired meal, I felt like a true Food Ambassador. The United Nations would be proud of yours truly. Okay, now I’m going over the top.

But anyway guys, I was over the moon  with the combining of both my dishes. With the help of a store-bought Risotto:

PACKET OF RISOTTO
PACKET OF RISOTTO

I was able to pull off a tasty and delicious dish. It had in all the ingredients along with just the amount of sodium to my taste. I also added a few pieces of fresh broccoli spears to freshen up the creamy dish.

COOKED RISOTTO WITH FRESH BROCCOLI AND PARSLEY
COOKED RISOTTO WITH FRESH BROCCOLI AND PARSLEY

I allowed the five-spice powder to be a great player in my vegetable stir-fry.

CHINESE FIVE SPICES
CHINESE FIVE SPICES

With just a small pinch of the Chinese spice, I was able to transform my assorted vegetables to another exotic level.

STIR-FRY ASSORTED VEGGIES
STIR-FRY ASSORTED VEGGIES

On the side, I grilled a few small to medium size shrimp. These were then  flavored in a citrus butter sauce with bits of jalapeno peppers, capers and thin lemon slices.

ASIAN-FLAVORED SHRIMP AND VEGGIE STIR-FRY
ASIAN-FLAVORED SHRIMP AND VEGGIE STIR-FRY

Some white wine would have been perfect with these two dishes; however, I settle for what I had in-house, an inexpensive Merlot(Yellow tail) from Down Under. The Australians would be very proud. Salud guys!

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