I make this regularly, using the full 2t pepper (we love pepper in our house!). When I don't have snow peas on hand, I've used edamame, water chestnuts, snap peas, asparagus. We really enjoy this dish!
Black Pepper Caramel Shrimp
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- 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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