Tom-Tom Shrimp (or Tofu) with Garlicky Bok Choy

Stop whatever you're doing and make this right now. It comes together shockingly quickly, is healthy, and is absolutely delicious. I was a little hesitant at first since the Tom-Tom sauce advertises that it's spicy (I'm not a fan of spicy) but it's barely spicy at all. I suppose this is bad news for some, but if you're like me, it means you can take advantage of this incredibly flavorful meal without worries.

I served the shrimp over fonio, an ancient whole grain, but any other whole grain would work equally as well. Go with some simple brown rice (buy pre-cooked, like the boil in the bag kind, for fast prep) or get creative with cous cous, quinoa, amaranth, sorghum, or any other grain you have sitting in the cupboard. If you are feeling creative, though, the creaminess of fonio was very good in this recipe.

Time: 20 min

Tom-Tom Shrimp (or Tofu)
Time: 12 min

I adapted this recipe from a Wegman's recipe found here. You'll see a few changes but it still captures a lot of the essence! Let us know in the comments if you find other variations to be tasty.

Ingredients:

1/4 c Wegman's Tom-Tom Sauce
1 tbsp low-sodium soy sauce
1 tbsp olive oil
5 oz Shiitake mushrooms, sliced
1 lb peeled, deveined shrimp - tails removed
1/4 tsp black pepper
8 green onion stalks, sliced

Put the Tom-Tom sauce and soy sauce in a small bowl. Whisk until combined.

Heat a pan over medium-high. Add the olive oil, swirling to coat. Add the mushrooms and cook for 2-3 minutes, stirring a few times. Add the shrimp and sprinkle on the black pepper. Stir-fry, stirring occasionally, for another 2-3 minutes.

Add the green onions and the sauce. Toss well and cook for another minute or until the shrimp is done. Serve over a hot grain. Enjoy!

Variation: Not in the mood for shrimp? Tofu works equally as well - or perhaps even better. Start by slicing your tofu in half lengthwise. Place several paper towels on a cutting board and lay the slices on top. Put several more paper towels on top, another cutting board, and something heavy (like a book). Let it press for 20 minutes to remove excess moisture. Slice into 1/2" cubes. Use in place of shrimp in the recipe.

Garlicky Bok Choy
Time: 10 min

Ingredients:
2 tsp olive oil
1/2 lb baby bok choy, washed, ends trimmed, sliced in half
8 oz garlic simmer sauce

Get a large pan or wok heating over medium high heat. Add the olive oil, swirling to coat. Add the baby bok choy. Let cook for 1 minute without stirring. Add 1/4 c of water and stir well. Cook for 4-5 minutes or until the water has evaporated, stirring as needed.

Add the garlic simmer sauce and turn to medium low. Stir well and cook for 1-2 minutes or until the bok choy is wilted. Enjoy!