Hey, foodies in the hive!

I hope you are enjoying life as much as you can, in good health and peace of mind, and for those of you in India and Pakistan, I hope the conflict ends soon, friends; I hope you, your families and all your loved ones are well 🙏

After a hard day's work and snacks instead of food, many of us prefer to eat something light that tastes like home, to comfort body and spirit. In my case, it would almost always be soup; this time I did something different: Mushrooms and shrimp in a light sauce with sautéed vegetables. Comfort food with a twist.

INGREDIENTS

In my experience as a amateur cook, mushrooms and cabbage really help make a delicious broth. I have prepared this dish before with only vegetables and it's turned out just the way I needed it, hearty but light. This time I added shrimp because I had them in the fridge fresh and ready to go in the hot wok; I couldn't resist, especially after surviving the day on black coffee and crackers.

• 250 gr fresh, clean and peeled shrimp
• 200 gr white button mushrooms
• 250 gr cabbage
• a small potato
• 200 gr carrot
• 100 gr zucchini
• 200 gr red bell pepper
• 1 medium size tomato
• 5 porcelain garlic cloves
• 1 tablespoon apple cider vinegar
• 1 cup water
• salt to taste
• freshly cracked blacked pepper to taste

• olive oil to sautee

• fresh parsley, olive oil, and more freshly cracked black pepper for garnish and extra flavor

THE PROCESS

This process has its detractors, who prefer to eat the shrimp clean and raw and call it a meal. We'll cook the shrimp instead and add other fun ingredients.

If you mean to use a single pan for this, like I did, start with the sauteed veggies.

Ignore Juanito.

First, wash well and peel the vegetables that required it. For the sauté, I first made thick julienne strips of onion, zucchini, and red bell pepper and thin slices of potato and carrot I'd cut in half lengthwise.
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Sautee in the hot wok or pan for a couple of minutes and take them out of the wok. Yes, the potato will be just à point.

I cut the cabbage in thick julienne strips, about 2 cm...

...and then tossed them in the hot wok where I had just sauteed the first batch of veggies, separating them with my hands, so that they were loose.

I added salt so that it would release its juices and give its flavor in the sauce/broth. I let it cook for a little while over hot fire.

After a couple of minutes, I added the clean shrimp and sliced mushrooms and let it simmer for another couple of miutes over medium fire...

Then I took it out of the wok, which I'd use for the sauce now.

The sauce

...or thick broth.

I used half of the onion and bell pepper and all the garlic for this.

I used the whole tomato but removed the veins and seeds from the pepper. I peeled the cloves, and then everything went into the blender with a about a cup of water.

I poured the mix into the wok, added salt and freshly cracked black pepepr and let it simmer for 5 minutes.

A minute before removing the wok from the fire, I added the secert touch. A little apple cider vinegar would make a lot of difference.

Then I added the two batches of veggies and shrimp & mushrooms.

I stirred a little, turned off the fired, and done!

A delicious broth, friends, and what a delicious aroma as well.

At this point, I was only a little olive oil, fresh parsley, and freshly ground black pepper away from a happy stomach.

Done.

Bon appetite!

As usual, I hope this post was useful 😃❤️

I had a delicious dinner, with my bowl full of colorful, crunchy vegetables. I don't know if this was more a broth than sauce, but it felt just as comforting as soup.

How about you, #foodies?

Do you like the combination of vegetables and shrimp in soup, or are you more of a vegetable-only person?

All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used GIPHY for all them.

Thank you so much for your visit :)

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