Orange-Ginger Black Pepper Shrimp |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 3 |
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I bought a bottle of Trader Joe's Black Pepper Sauce and needed a way to use it! The bottle says: Trader Joe's Black Pepper Sauce is an authentic Thai stir-fry sauce. Add to a stir-fry with chicken, shrimp, or tofu, or use as a delicious marinade for chicken, beef, or pork. Trader Joe's Black Pepper Sauce ingredients: water, sugar, black pepper, garlic, soy sauce, rice bran oil, salt, modified tapioca starch, citric acid. - If you don't have a Trader Joe's nearby, you might substitute Lee Kum Kee Black Pepper Sauce! Ingredients:
16 ounces large raw shrimp (thawed, if frozen) |
2 tablespoons trader joe's black pepper sauce (or substitute lee kum kee black pepper sauce) |
1 inch fresh gingerroot (sliced very thin, then minced ' or grate the ginger) |
1 large navel orange (zest peel, then slice orange into segments) |
1 tablespoon butter |
1 tablespoon olive oil |
1 teaspoon minced garlic |
2 tablespoons soy sauce |
1/4 cup dry sherry (ginger infused dry sherry even better!) |
Directions:
1. In a bowl, combine the shrimp, black pepper sauce, grated ginger, orange zest, orange segments, and orange juice ~ marinate for 1/2 hour.
2. In a hot skillet or wok, melt the butter and olive oil, garlic, soy sauce, and sherry ~ saute for 2-3 minutes.
3. Add the marinated shrimp mixture.
4. Saute for about 3-4 minutes until shrimp turns pink.
5. NOTE: Sauce will be thin ~ you MIGHT be able to thicken it with a little cornstarch mixed with cold water, then add the cornstarch mixture to the hot sauce and simmer for 2-3 minutes while stirring, although I read that cornstarch doesn't react well to acidic ingredients so I have not tried to thicken this sauce with it. Perhaps I will buy some arrowroot and try that for this sauce!
6. Serve over cooked jasmine rice, with steamed broccoli, or green beans.
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