Black Pepper Caramel Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sustainable Choice: Buy Pacific white shrimp farmed in fully recirculating systems or inland ponds. Ingredients:
1 (3 1/2-ounce) bag boil-in-bag brown rice |
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 |
Directions:
1. Cook rice according to package directions, omitting salt and fat. Keep warm.
2. 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.
3. 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. Serve over cooked rice.
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