Two-pepper Shrimp

Two-Pepper Shrimp Recipe - Deliciously Spiced Seafood Dish

| Servings: 4

Introduction

Two-pepper shrimp is a delicious and flavorful dish that combines the bold flavors of black pepper and crushed red pepper with succulent shrimp. This dish is perfect for a quick and easy weeknight meal or a special dinner party.

History

The origins of two-pepper shrimp are not well-documented, but it is believed to have originated in Asian cuisine, where the combination of spicy peppers and seafood is a popular flavor profile. Over time, this dish has evolved and been adapted to suit different tastes and preferences.

Ingredients

1 lb (454 g) uncooked large shrimp, peeled, de-veined
4 tbsp dry white wine
2 tsp grated peeled fresh ginger
0.5 tsp cracked black pepper
0.25 tsp dried crushed red pepper
8 tbsp rice vinegar
2 cup + 2 tbsp cold water
5 cup shredded romaine lettuce
8 radishes, trimmed, thinly sliced
0.5 cup bottled clam juice
2 tsp cornstarch
0.5 tsp salt
0.25 tsp sugar
4 tsp vegetable oil
1 lb (454 g) onions, thinly sliced
0.5 cup drained canned diced tomatoes
1 garlic clove, minced
2 tbsp chopped fresh parsley

How to prepare

In a large bowl, mix shrimp, 2 tbsp of wine, ginger, black pepper, and crushed red pepper.
Cover the bowl and chill for 30 minutes.
Drain the shrimp, but reserve the marinade.
In another large bowl, pour 7 tbsp of rice vinegar.
Add 2 cups of cold water to the bowl.
Add shredded lettuce and radishes to the bowl.
Let it stand for 5 minutes.
Drain the lettuce and radishes.
In a medium bowl, whisk clam juice, the remaining 2 tbsp of wine, and the remaining 1 tbsp of vinegar until well blended.
Add cornstarch, salt, and sugar to the mixture and whisk until the cornstarch dissolves.
Whisk in the reserved shrimp marinade and set aside.
Heat 2 tsp of olive oil in a large nonstick skillet over medium-high heat.
Add the shrimp and sauté until they are just cooked through, which takes about 2 minutes.
Using a slotted spoon, transfer the shrimp to a plate.
Heat the remaining 2 tsp of oil in the same skillet over medium-high heat.
Add onions and sauté until they begin to soften, which takes about 4 minutes.
Add the remaining 2 tbsp of water and stir for 1 minute.
Add tomatoes and garlic and stir for 30 seconds.
Re-whisk the clam juice mixture to blend it again.
Add the mixture to the skillet and boil until the sauce thickens, which takes about 1 minute.
Add the shrimp and parsley to the skillet and toss to coat.
Season to taste with salt and pepper.
Remove from heat.
Divide the lettuce and radishes among 4 plates.
Spoon the shrimp mixture and sauce over the lettuce and radishes.
Serve.

Variations

Substitute the shrimp with chicken or tofu for a different protein option.
Add vegetables such as bell peppers, broccoli, or snap peas for added texture and flavor.
Use different types of peppers for a unique twist on the dish.

Cooking Tips & Tricks

Make sure to marinate the shrimp for at least 30 minutes to allow the flavors to penetrate the meat.

- Be careful not to overcook the shrimp, as they can become tough and rubbery.

- Adjust the amount of crushed red pepper to suit your spice preference.

- Serve the dish with steamed rice or noodles for a complete meal.

Serving Suggestions

Serve the two-pepper shrimp over steamed rice or noodles for a complete meal. Garnish with chopped green onions or cilantro for added freshness.

Cooking Techniques

Sautéing

- Boiling

- Whisking

Ingredient Substitutions

Use apple cider vinegar or white wine vinegar instead of rice vinegar.

- Substitute soy sauce for the clam juice for a different flavor profile.

- Use any type of lettuce or leafy greens in place of romaine lettuce.

Make Ahead Tips

You can marinate the shrimp ahead of time and store it in the refrigerator until ready to cook.

- The sauce can also be prepared in advance and reheated before serving.

Presentation Ideas

Serve the two-pepper shrimp in individual bowls or on a platter for a family-style meal. - Garnish with fresh parsley or cilantro for a pop of color.

Pairing Recommendations

Pair the two-pepper shrimp with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

- Serve with a side of steamed jasmine rice or garlic noodles.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in a skillet over medium heat until warmed through, adding a splash of water or broth to prevent sticking.

Nutrition Information

Calories per serving

250

Carbohydrates

15g

- Dietary Fiber: 3g

- Sugars: 5g

Fats

- Total Fat: 10g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 30% DV

- Calcium: 8% DV

- Iron: 15% DV

Alergens

Shellfish

Summary

Two-pepper shrimp is a low-calorie, high-protein dish that is rich in vitamins and minerals. It is a healthy and nutritious option for seafood lovers.

Summary

Two-pepper shrimp is a delicious and flavorful dish that is perfect for seafood lovers. With a combination of bold spices and succulent shrimp, this dish is sure to impress your family and friends. Serve over rice or noodles for a complete meal that is both satisfying and nutritious.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Two-pepper Shrimp. It was a warm summer day and I was visiting my friend Martha, who had just returned from a culinary workshop in Italy. She was buzzing with excitement as she shared all the new recipes she had learned, but it was the Two-pepper Shrimp that caught my eye.

Martha explained that she had learned the recipe from a local chef in a small coastal town in Italy. The dish was a simple yet flavorful combination of fresh shrimp, sweet bell peppers, and spicy chili peppers. As she described the dish in detail, I could practically taste the vibrant flavors on my tongue.

I knew I had to learn how to make this dish, so Martha graciously offered to teach me. We spent the afternoon in her cozy kitchen, chopping peppers, deveining shrimp, and sautéing everything in a fragrant mixture of olive oil and garlic. The aroma that filled the kitchen was intoxicating, and I couldn't wait to dig in.

As we sat down to enjoy our creation, I took my first bite of the Two-pepper Shrimp. The flavors exploded in my mouth - the sweetness of the peppers, the heat of the chili, and the succulent shrimp all melded together perfectly. I was hooked.

From that day on, Two-pepper Shrimp became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and even just for myself on lazy evenings. Each time I prepared it, I was transported back to that sunny day in Martha's kitchen, learning a new recipe that would become a cherished favorite.

Over the years, I have made a few tweaks to the original recipe, adding my own personal touch to make it truly my own. I experimented with different types of peppers, varying the spice level to suit my taste. I also discovered that adding a splash of white wine to the sauce gave it a lovely depth of flavor.

One of the best things about the Two-pepper Shrimp recipe is its versatility. It can be served over pasta, rice, or even on its own as a light and flavorful main course. I have even used it as a filling for tacos, adding a squeeze of lime and a dollop of sour cream for a delicious twist.

As I grew older, I started to pass down the recipe to my children and grandchildren. I taught them the importance of using fresh, quality ingredients and taking the time to savor the cooking process. I shared with them the joy of creating something delicious from scratch and the satisfaction of sharing it with loved ones.

The recipe for Two-pepper Shrimp has become more than just a dish to me - it is a symbol of my passion for cooking and my love for bringing people together through food. It reminds me of the friendships I have forged over shared meals, the laughter that has filled my kitchen, and the memories that have been created around the dining table.

As I sit here now, flipping through my tattered recipe book, I can't help but smile as I see the familiar words for Two-pepper Shrimp. It may have originated in a small town in Italy, but it has found a permanent home in my heart and in the hearts of those I have shared it with. And for that, I am eternally grateful.