Pink Peppercorn Shrimp with Sundried Peaches

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Description:

The Culinary Chase's Note: The flavors from the sauce are absolutely beautiful! I had my reservations about using 2 tablespoons of the pink peppercorns but they really enhanced the sauce so don't be afraid to try. As luck would have it, sun dried peaches weren't to be found at the grocery store but I did find dried mango slices which is what I ended up using. My family loved this appetizer and another one for the repeat list.

Reference:

recipe from DesBarres Manor Inn

Prep:

10 minutes

Servings:

4 people

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Submitted by:

Heather

Ingredients

tbsp canola oil

tbsp minced fresh garlic

tbsp chopped scallions

tbsp minced fresh ginger

tbsp minced chives

tbsp pink peppercorns

tbsp Mirin sweet cooking wine

tbsp soy sauce

tbsp fresh lime juice

tbsp brown sugar

tsp kosher salt

medium Shrimp â peeled and deveined

cups sundried peaches, julienne

Pea shoots and beet shoots (for garnish)

Directions

Heat 1 tablespoon of the canola oil in a large saucepan or wok over high heat until hot but not smoking. Add garlic, scallions, ginger and chives, stirring often for about 30 seconds. Add peppercorns, cook for another 30 seconds. Add Mirin, Soya sauce, lime juice, brown sugar and salt. Bring mixture to a simmer for about 2 minutes.

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Transfer to blender and puree until course, about 10 seconds. Set aside. Heat remaining canola oil in a large pan until almost smoking, add shrimp and cook 1 minute, tossing them about the pan to cook on all sides. Remove excess oil from the pan and add the pink peppercorn sauce, as well as 4 tablespoons of water. Cook for approximately 2-3 minutes, mixing the sauce with the shrimp and finally adding Â¾ of the peaches. Arrange shrimp on warm plates and garnish with shoots and remaining peaches.

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