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Shrimp and Shishito Pepper Stir Fry

ediblecommunities.com
serves 2
Ingredients
  • 2 tablespoons canola oil
  • pinch of sea salt flakes
  • 1 garlic clove crushed and finely chopped
  • 1 red chile seeded and finely chopped
  • 7 ounces shishito peppers left whole
  • 10 ounces cooked jumbo shrimp
  • 1 tablespoon mirin
  • 2 tablespoons low-sodium light soy sauce
  • juice of 1 lime
  • pinch of sugar
Picture
Instructions
  • Heat a wok over high heat until smoking and add the canola oil.
  • Add the salt and let it dissolve in the hot oil.
  • Add the garlic and red chile and toss for a few seconds.
  • Add the shishito peppers, toss for 30 seconds until they are seared on the outside and beginning to soften, then stir-fry for another minute.
  • Add the cooked shrimp and toss for less than 1 minute (or cook raw shrimp for 2 to 3 minutes, depending on their size).
  • Season with the mirin, the light soy sauce, lime juice, and sugar.
  • Transfer to serving plates and serve on its own as an appetizer, or with jasmine rice as a main meal.


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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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