Sunday, March 17, 2013

Black Pepper Caramel Shrimp

I found this recipe in the latest Cooking Light magazine which was dedicated to quick meals. This is definitely a keeper in the weeknight dinner category.


1 tablespoon water
2 teaspoons cornstarch
1 1/2 tablespoons dark sesame oil
1 pound large shrimp, peeled and deveined
2 cups diagonally cut snow peas
2 teaspoons minced fresh garlic
2 teaspoons freshly ground black pepper
1/8 teaspoon salt
1/2 cup fat-free, lower-sodium chicken broth
3 tablespoons brown sugar
2 teaspoons fish sauce


1. Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk; set aside. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; sauté 2 minutes or until shrimp begin to turn pink. Add peas, garlic, pepper, and salt; cook 1 minute. Remove from heat.

2. Combine broth, sugar, and fish sauce in a small saucepan over high heat. Bring to a boil; stir in cornstarch mixture. Cook 30 seconds or until mixture thickens, stirring constantly. Pour sugar mixture over shrimp. Return shrimp mixture to medium-high heat; cook 2 minutes or until thoroughly heated. 

I served this over Boil-In-Bag brown rice and threw 2 freezer section egg rolls in the oven while I cooked... 20 minuted later I had a delicious asian-inspired meal. +Aaron loved this dish -- which was expected because black pepper has it's own food group in his world. Definitely will be making this dish again and highly recommend it!

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