Black Pepper Shrimp

(from jerseyjenny’s recipe box)

This Vietnamese-inspired meal is at its best with freshly ground black pepper.

CALORIES 465(14% from fat); FAT 7.1g (sat 1g,mono 2.7g,poly 2.4g); PROTEIN 40.5g; CHOLESTEROL 259mg; CALCIUM 149mg; SODIUM 831mg; FIBER 2.1g; IRON 6.8mg; CARBOHYDRATE 57.3g

Source: Cooking Light May 2007

Prep time: 15 minutes
Cook time: 15 minutes
Serves 4 people

Categories: Cooking Light, dinner, seafood, shrimp


  • 3/4 cup organic vegetable broth (such as Swanson Certified Organic)
  • 1 tablespoon cornstarch
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sherry
  • 1 teaspoon brown sugar
  • 1 to 3 teaspoons chile paste (such as sambal oelek)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 2 teaspoons grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 2 cups (1/2-inch) slices bok choy (about 4 1/2 ounces)
  • 1 cup sliced shiitake mushrooms
  • 1/4 cup chopped green onions
  • 1 1/2 pounds peeled and deveined large shrimp
  • 4 cups hot cooked rice


  1. Combine broth and next 7 ingredients (through salt) in a medium bowl, and stir with a whisk. Set aside.
  2. Heat oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds. Add bok choy, mushrooms, onions, and shrimp. Stir-fry 3 minutes or until bok choy begins to wilt. Add broth mixture to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender and shrimp are done. Serve over rice.

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