Orange-ginger Black Pepper Shrimp

Total Time: 47 mins Preparation Time: 40 mins Cook Time: 7 mins

Ingredients

• Servings: 2
• 16 ounces large raw shrimp (thawed, if frozen)
• 2 tablespoons trader joe's black pepper sauce (or substitute lee kum kee black pepper sauce)
• 1 inch fresh gingerroot (sliced very thin, then minced ~ or grate the ginger)
• 1 large navel orange (zest peel, then slice orange into segments)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 2 tablespoons soy sauce
• 1/4 cup dry sherry (ginger infused dry sherry even better!)

Recipe

• 1 in a bowl, combine the shrimp, black pepper sauce, grated ginger, orange zest, orange segments, and orange juice ~ marinate for 1/2 hour.
• 2 in a hot skillet or wok, melt the butter and olive oil, garlic, soy sauce, and sherry ~ saute for 2-3 minutes.
• 3 add the marinated shrimp mixture.
• 4 saute for about 3-4 minutes until shrimp turns pink.
• 5 note: sauce will be thin ~ you might be able to thicken it with a little cornstarch mixed with cold water, then add the cornstarch mixture to the hot sauce and simmer for 2-3 minutes while stirring, although i read that cornstarch doesn't react well to acidic ingredients so i have not tried to thicken this sauce with it. perhaps i will buy some arrowroot and try that for this sauce!
• 6 serve over cooked jasmine rice, with steamed broccoli, or green beans.