4 servings
2 pounds Contessa large Uncooked Tail-on Shrimp
1 pound snap peas, ends trimmed (optional)
1 tablespoon asian sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce
2 tablespoons grape seed oil or canola oil
1 tablespoon chile oil,
1/4 cup scallions, diced
2 cups spicy mango salsa (see below for recipe)
Kosher salt to taste
Freshly ground black pepper to taste
Fill a large bowl with water and add ice.
Bring a large pot of salted water to a boil and add the snap peas.
Blanch for 1 – 2 minutes or until they brighten and have lost their raw taste.
Drain the snap peas and transfer them to the ice water.
When cold, drain.
In a large bowl combine the shrimp, sesame oil, cornstarch, soy sauce, and mix together.
Set aside for 10 minutes.
Heat a wok or heavy sautee pan over high heat.
Add the grape seed oil and swirl to coat the pan.
Add shrimp and stir-fry until just cooked through.
Add the snap peas and the salsa.
Season with salt and pepper to taste.
Garnish with chile oil and scallions. Serve.
Serving size: 6 cups
Lasts 1 – 1 1/2 weeks, refrigerated.
5 large ripe mangos, peeled and cut into 1/4-inch slices
2 medium red onions, cut into 1/4-inch slices
2 red jalapenos, stemmed and minced
1 tablespoon fresh ginger, peeled and minced
2 tablespoons traditional spicy sambal or store-bought sambal
or hot pepper sauce
1/3 cup fresh lime juice (from 6 to 8 limes)
Kosher salt and freshly ground black pepper to taste
In a large, nonreactive bowl, combine the mangos, onions, jalapenos, ginger, sambal, and lime juice, blend gently.
Season with salt and pepper.
Use or refrigerate.
Posted on 09/28/2015 at 11:27 PM
