Black Pepper Caramel Shrimp

By jeknudson

Bruce Weinstein and Mark Scarbrough, Cooking Light

APRIL 2013

Ingredients

• 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.