Salt and Pepper Shrimp

Salt and Pepper Shrimp

INGREDIENTS:

2 lbs frozen shrimp, peeled and deveined *We like it best will ALL the shell removed, but you CAN keep the tail shell on if you want
1 cup cornstarch
4 cups oil
6 cloves garlic, chopped
2 tablespoons fresh ginger, sliced thin
2 teaspoons red pepper flakes
2 teaspoons salt
3 teaspoons black pepper
¼ cup scallions, sliced
3 cups white rice, cooked

For sauce *We improvised this just to add a drizzle of wet flavor

Gochujang
Soy sauce
Sesame oil
Fishsauce
ginger
Honey

DIRECTIONS

1.) Set a wire rack over a baking sheet.

2.) Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 20 minutes.

3.) Drain the thawed shrimp on paper towels and pat dry.

4.) Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated. *Next time we will add salt and pepper to cornstarch before adding shrimp

5.)Heat the oil in a wok or large pan until it reaches 400°F (200°C). Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.

6.) Fry the shrimp, about 6-8 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.

7.) In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.

8.) Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.

9.) Transfer the shrimp to a plate, drizzle on sauce and garnish with the scallions and fried garlic. Serve over rice.

SunButter Dan Dan Noodles

Homemade Chinese Food!

or

MAKE AND CONSUME 4 BATCHES OF THESE NOODLES RIGHT NOW!!!!!!

(From Allergy-Free and Easy Cooking)

INGREDIENTS:

8 oz. gluten-free linguine

2 cloves garlic, finely minced or pressed

2 tbsp finely minced or grated ginger

2 tbsp coconut amino acids (Worcestershire Sauce is also useable for allergy-folks, soy sauce is fine otherwise)

2 tbsp canola oil

1 tbsp dark brown sugar

1 tbsp balsamic vinegar

1 tbsp sriracha

1/3 cup smooth SunButter/sunflower seed butter (non-allergy-folks, peanut butter can work)

1/4 cup low-sodium chicken broth or vegetable broth

1/2 tsp salt

3 green onions, white and green parts, chopped

1 tbsp chopped cilantro

1/4 cup roasted sunflower seeds, plus more for garnish

1/2 English cucumber, peeled, quartered, and diced, for garnish.

DIRECTIONS:

1.) Bring a large pot of water to a boil over high heat. Cook the pasta according to box.

2.) In a large bowl, combine the garlic, ginger, coconut amino acids, oil, sugar, vinegar, and chile sauce. Mix well. Add the SunButter, chicken broth, and salt. Stir until smooth.

3.) Drain the pasta and combine with the sauce, tossing to coat. Mix in the green onions, cilantro, and 1/4 cup sunflower seeds.

4.) Serve garnished with the diced cucumber and a sprinkling of sunflower seeds.

NOTES:

-SO easy!! Complex flavors make it seem so much fancier/harder than it actually is!

-Recipe has a good kick, so follow it without embellishment first...

-I didn't use cilantro and honestly, I don't think it needs it...

-Second go round included some chopped greenery and chicken chunks sauteed in the sauce. I recommend those additions.