This is quite good, though we didn't think it was spectacular. It is a simplified version of Vietnamese caramel shrimp, with brown sugar taking the place of the caramel, presumably because making caramel is thought to be too difficult. The caramel flavor was pretty subdued, but I wouldn't use more brown sugar as the dish is already sweet enough. I used sugar snap peas instead of snow peas, worked fine.
Black Pepper Caramel Shrimp
Sustainable Choice: Buy Pacific white shrimp farmed in fully recirculating systems or inland ponds.
For a milder dish, use only 1 teaspoon black pepper.
More From Cooking Light
- Calories: 280
- Fat: 7.1g
- Saturated fat: 0.9g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 2.5g
- Protein: 19g
- Carbohydrate: 35.2g
- Fiber: 2.2g
- Cholesterol: 143mg
- Iron: 1.5mg
- Sodium: 554mg
- Calcium: 92mg
- 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
- 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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