Florida Gulf Shrimp and Sweet Pepper Stir Fry

Looks delicious!  The Captain and I make a similar recipe that does not including the sesame seeds, onion or orange juice, but we will be tweaking the recipe to make it a cross between this recipe and ours.

What I would change on this recipe . . . take the tails off the shrimp (so much easier to eat), add a pinch of cayenne pepper, use at least one or two poblano peppers (you can never have enough peppers) and garlic.

Don't overcook the shrimp . . . we usually take it off the heat as soon as it turns pink, otherwise it gets rubbery-like.

Ingredients:

• 1 pound Florida shrimp, peeled and deveined
• 3 Florida bell peppers, assorted colors, sliced
• 1 large onion, sliced
• 1 tablespoon toasted sesame seeds
• 1 tablespoon Florida honey
• 1 cup Florida orange juice
• 1/4 cup cornstarch
• 1/4 cup low-sodium soy sauce
• oil for cooking
• sea salt and fresh ground pepper to taste

Directions:

Lightly coat shrimp with cornstarch.

Preheat a large sauté pan over medium-high heat.

Add 1 tablespoon of olive oil to pan.

Add the coated shrimp to the sauté pan and cook until almost done, about 3 minutes.  Don't overcook!

Remove the shrimp from the pan, add the peppers and onions and cook 4 minutes.

Add honey, orange juice and soy sauce to the pan.

Turn the heat up slightly and bring the liquid ingredients up to a boil.

Turn the heat back down to medium-high until the sauce is thickened (about 3 minutes).  Add shrimp back to the pan.

Serve over rice.

Garnish with sesame seeds.



Recipe and photo source

Bacon, Egg and Shrimp Fried Rice

Anything that contains rice catches my attention, although I must admit I have never tried jasmine rice.

Shrimp Fried Rice is my favorite, and the addition of bacon sounds delicious.

The price of sesame oil has kept us from trying out a fried rice dish cooked with it and I wonder . . . does it really make that much of a difference?

INGREDIENTS

• 1 1/2 tablespoons peanut or vegetable oil
• 3 eggs, lightly beaten
• 4 ounces pancetta or bacon, diced
• 1 clove garlic, minced
• 1 teaspoon peeled and grated fresh ginger
• 4 ounces bay shrimp

• 4 ounces fresh or frozen peas (about 3/4 cup)
• 2 cups cooked jasmine rice (preferably day old)
• 1 tablespoon light soy sauce
• 1 teaspoon toasted sesame oil
• Sea salt and freshly ground white pepper
• 2 scallions, chopped

DIRECTIONS

Heat a wok over high heat. Add 1 tablespoon peanut oil. Add the eggs, reduce the heat a bit and stir-fry for 1 to 2 minutes to scramble. Remove and set aside. 

Reheat the wok and add the remaining 1/2 tablespoon peanut oil. When the oil is hot, add the pancetta, garlic and ginger, then stir quickly. Once the pancetta begins to turn brown, 1 to 2 minutes, add in the shrimp and peas and stir-fry for 1 to 2 minutes more. 

Add the cooked rice and stir well to break it up in the wok. Add the scrambled eggs back in, season with the light soy and toss to coat the rice. Add in the toasted sesame oil and season with salt and pepper. Serve immediately garnished with chopped scallions.

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