We have cooked several dishes out of Cooking Light's 40 Meals under 40 Minutes April addition. All have been very simple and oh so good!
Today I am sharing the recipe for Black Pepper Caramel Shrimp. A very quick and light meal for a busy weeknight.
1 (3 /1/2 oz) bag boil-in-bag brown rice (or if you have a Whole Foods near you it comes frozen and is easily steamed)
1 TBS water
2 tsps cornstarch
1 1/2 TBS dark sesame oil
1 lb large shrimp, peeled and deveined
2 C diagonally cut snow peas
2 tsp minced fresh garlic (we use the jar, quicker)
2 tsp freshly ground black pepper
1/8 tsp salt
1/2 C fat-free, lower-sodium chicken broth
3 TBS brown sugar
2 tsp fish sauce
1. Cook rice according to package directions, omitting salt and fat. Keep warm.
2. Combine 1 TBS water and cornstarch in a small bowl, stirring with a whisk; set aside. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; saute 2 minutes or until shrimp begin to turn pink. Add peas, garlic, pepper, and salt; cook 1 minute. Remove from heat.
3. Combine broth, sugar, and fish sauce in a small saucepan over high heat. Bring to a boil; stir in cornstarch mixture. Cook 30 seconds or until mixture thickens, stirring constantly. Pour sugar mixture over shrimp. Return shrimp mixture to medium-high heat; cook 2 minutes or until thoroughly heated. Serve over rice.
Serves 4 (serving size: 1 C shrimp mixture and 1/2 C rice)
Calories 280; Fat 7.1g (sat 0.9g, mono 2.4g, poly 2.5g);
Protein 19g; Carb 35.2g; Fiber 2.2g; Chol 143mg
Iron 1.5mg; Sodium 554mg; Calc 92 mg