Spicy Pepper Shrimp

Yes, its about that time again – Blog Revamp! Step out of your google readers and tell me what ya think. Since getting the new camera I thought it was time to have a layout that would allow me to display larger pictures.

I’m still getting used to MariLynn and have gone through the user manual, plus looked online at tutorials etc. Up next on my list is reading the For Dummies Guide for the T1i.

Okay, so I’m pretty impressed with the camera so far and have no regrets on indulging. 🙂 I had a great time shooting tonight’s supper, which was an old favourite – Spicy Pepper Shrimp, originally found by hubby from an issue of Men’s Health. We’ve made this a few times now and it’s always good!

I love shrimp!

Pretty green peppers. Superstore was out of all the other varieties. Lately, it seems that store’s been out of everything I’ve needed. 🙁

Ingredients:

2 tsp peanut oil
1/4 tsp red-pepper flakes
1 cup bite-sized pieces or strips of red or green bell pepper (I subbed snow peas for the red pepper)
1/4 medium onion, cut into bite-sized pieces
1 tbsp orange juice
2 tbsp jarred jalapeno pepper slices
1 tbsp hoisin sauce
10 ounces (about 30) medium precooked frozen shrimp, defrosted, tails removed

I doubled the recipe so we’d have leftovers.

Heat the oil and pepper flakes in a medium-hot skillet.

Add all the remaining ingredients except the shrimp.

Cook the mixture 2 to 3 minutes, stirring frequently. Add the shrimp and cook 2 to 3 more minutes, stirring frequently.

Served on a bed of rice noodles. Again, Superstore was out of the Pad Thai Noodles that I always get so I tried these spaghetti rice noodles. They are pretty easy to prepare – cook like normal pasta expect rinse well with cold water after straining them. I really liked them!