Last month I joined “Recipe Redux” and today is my first recipe post for them! If you’ve never heard of Recipe Redux, here’s a little blurb from the website:
As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (ofReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
Normally, Recipe Redux is only open to registered dietitians, but I asked if I could join since I have a somewhat professional degree (even though an MD doesn’t mean you know anything about health and nutrition- most of us don’t!!)
They graciously let me join and I’m so excited!! I’m really trying to branch out and try new recipes, and I especially want to be challenged to get better with my food photography. Any tips?
Every month, there is a new theme for a recipe, and we all try to come up with a healthy dish that aligns with the theme. Here is the theme for October:
Spooky Spices: You know they are lurking there: Way in the back of your spice drawer. There lie the herbs, spices, or rubs that are getting dusty because you’re afraid to use them… you simply don’t know what to do with them! Well, pull them out and show us a recipe you created to deliciously conquer that fearful spice. (Or maybe the recipe was a flop – and the spice still give you nightmares?!)
After reading the theme, I looked into the back of my spice cabinet, and found these whole peppercorns there that I can’t even remember buying. I have no idea what I used them for.
I googled around for a bit, and found a few recipes for a black pepper tofu that sounded AWESOME. I thought I would tweak the recipe a bit and make a black pepper shrimp. Black pepper is after all, kind of spooky in and of itself no?
Spooky Spices Recipe: Black Pepper Shrimp
- 1 lb rawshrimp, peeled and deveined
- 2 TBS corn starch
- 4 TBS sesame oil
- 2 TBS butter (kerry gold is where it’s at!)
- 3 TBS fresh ginger, chopped
- 5 garlic cloves, smashed
- 4 TBS chopped shallots
- 4 dried red chilis, sliced- I didn’t add many of the seeds, but a few fell in 🙂
- 1 bag of fresh snap peas
- 3 TBS sweet soy sauce
- 1/3 cup soy sauce
- 3 TBS crushed whole black pepper
- 1/4 cup sliced green peppers
- Jasmine rice
Peel and devein your shrimp. Pat them dry. Add cornstarch to a bowl and toss to coat the shrimp.
Heat sesame oil in a pan.
Once hot, add shrimps. Cook 3-4 minutes or until brown on one side. Flip and cook another 2-3 minutes.
Put shrimp on a paper towel to drain. Discard excess sesame oil, but don’t wipe out the pan.
Add butter to the pan and melt.
Add in chopped ginger, garlic, shallots, and red peppers.
Saute for 3-4 minutes, then add snap peas.
Saute another 5 minutes until snap peas have softened. Then add in soy sauce and sweet soy sauce. I used this sweet sauce:
Finally, add in black pepper. Put shrimp back into pan and toss to coat and re-warm the shrimp.
Throw in the green onions last.
Serve over rice.
I should probably warn you. This is SPICY.
But it’s so so good!
It’s sticky, and sweet, and peppery. The black sauce makes it a little spooky- perfect for Halloween!
And the shrimps stay crunchy from the corn starch. The sesame oil gives them such a rich flavor…
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