Serves
2
This
is a light sauce, super easy to cook, takes about a half hour to complete with
precooked pasta or rice. Easy clean up as well :)
Ingredients:
- 12 medium uncooked shrimp
- 1 Tablespoon Smart Balance Oil
- 2 cloves minced garlic
- 2 sliced Japanese Chili Pods (or more if you want it hotter)
- ½ diced roasted sweet red bell pepper (I used jarred)
- ½ cup frozen peas
- 1 teaspoon dry chicken bouillon
- ½ cup cold water
- 1 teaspoon corn starch
- 2 Tablespoons honey
- ½ teaspoon rice vinegar
- Salt and black pepper to taste
- 1 Tablespoon sesame seeds
Directions:
Soak
shrimp for ten minutes, in cool water with a sprinkle of corn starch (to remove
excess fish odor). Remove shells, devein, and pat dry, set aside. Over
med-high heat, saute: 1 Tablespoon Smart Balance Oil, garlic and chili pods
until fragrant or toasted to your liking; add shrimp, toss until they start to
turn pink, then add: bell pepper, peas, chicken bouillon, water and corn
starch mixture, and stir. Add honey, vinegar and reduce heat to low; continue
to cook about 8 minutes while stirring frequently. Sprinkle salt and black
pepper to taste. Garnish with sesame seeds. Serve alone, over pasta, or rice; Datalini
Pasta was used here.