Tuesday, April 21, 2020

Crispy Shrimp and Peppers

 Crispy Shrimp and Peppers
4 Servings

2 cups of water
1 cup jasmine rice
1 red bell pepper, diced
1 jalapeno pepper, diced
3 green onions/scallions, sliced on an angle
4 garlic cloves, chopped
1 tablespoon ginger root, chopped
1 pound of shrimp
4 tablespoons cornstarch
½ teaspoon granulated garlic
½ teaspoon granulated onion
Freshly ground black pepper to taste
3 tablespoons olive oil - Various portions will be used throughout the recipe 
Sea salt to taste

In a small pot, bring 2 cups of water to a boil, add the rice and reduce the heat to a simmer. Cover the pot and cook until rice is tender, 13 – 20 minutes.
Meanwhile, prepare the other ingredients:
Stem, seed and remove the white ribs from the bell pepper and the jalapeno pepper and dice them.  Keep the peppers separate.
Trim the green onions/scallion. Keeping the white and green portions separate, thinly slice on an angle.
Chop the garlic and ginger.
Rinse the shrimp and pat them dry with a paper towel.
In a large bowl, combine the cornstarch, granulated garlic, granulated onion, and black pepper and mix until thoroughly combined. Add the shrimp and toss until all the shrimp are covered with the cornstarch mixture.
Heat a large fry pan over medium-high heat and add 2 teaspoons of olive oil, red peppers, jalapeno and the white part of the scallions. Sauté until the ingredients are slightly browned. Add a pinch of salt, the garlic, and ginger and continue sautéing another minute. Transfer the sautéed vegetable to a plate.
Return the pan to medium-high heat and heat 2 tablespoons olive oil, add the shrimp and fry until shrimp become golden brown and crispy.
Add ½ teaspoon sea salt and stir in the vegetables until they are rewarmed then remove from heat.
Serve over rice, garnished with the remaining green onions/scallions.

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