Peggy’s Shrimp Roti with Zucchini, Eggplant & Kale
Peggy Tjin's 10-10 Classic shows
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Peggy’s Shrimp Roti with Zucchini, Eggplant & Kale
Servings: 2
Prep Time: 5 minutes
Cook Time: 5 minutes
Price: $5 per serving
Difficulty: Easy
Ingredients, all organic:
● 1 Roti
● 8 Shrimps
● 1 Cup of Zucchini
● 1 Cup of Eggplant
● 1 Cup of Kale
● 1 Cup of Veggie Broth
● 2 Tablespoons of Cream Cheese
● 2 Tablespoons of Garlic
● 2 Tablespoons of Peggy’s Signature Masala
● 1 Tablespoon of Cumin
● 1 Tablespoon of Madame Jeanette
● 1 Teaspoon of Cilantro
● 2 Teaspoons of Lemon Zest
● 1 Cup of Veggie Broth
Nutritional Fact: Did you know that kale is extremely high in antioxidants?
Tools:
● 1 Pan, Spatula, tong, silicone spoon, and kitchen scissors
Directions:
Place the shrimp in a pan over a medium flame. Add 1 cup of veggie broth, 2 tablespoons of garlic, 2 tablespoons of Peggy’s Signature Masala, 1 tablespoon of cumin, 1 teaspoon of cilantro, 1 tablespoon of Madame Jeanette, 1 cup of eggplant, 1 cup of zucchini and 1 cup of kale. Stir it all together.
Cook for 4-5 minutes, add 2 teaspoons of lemon zest and 2 tablespoons of cream cheese.
Serve on a plate. Place the roti in a cocktail glass for the best presentation; add the pan contents inside and you’re good to go!
Bon Apetito, From Peggy with LOVE!
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