I love spicy food, I am sure anyone who follows me, is aware of this little fact.
I’ve just been exposed to my new favorite spicy treat. It’s Jalapeno Oil….people, believe me when I tell you, this Jalapeno Oil by Pastamore Gourmet Foods, gives my Jalapeno Shrimp with Lime a nice spicy kick.
The wonderful people at Pastamore Gourmet Foods was kind enough to send me a bottle of Jalapeno Oil to try, and believe me when I tell you, this oil is delicious.
It tasted great when I dipped my french bread in it, so I knew it was going to be great to cook with. I created my Jalapeno Shrimp to test out my food theory.
I started by sauteing a bunch of veggies, I used jalapenos, because I was out of Thai chiles, grated carrots, zucchini, and red and green bell peppers. The key to great veggies is you must season them. I made up a seasoning blend and then coated the veggies in Jalapeno Oil and sauteed them in a hot pan. If you have a wok that would be even better.
After about 3-4 minutes of cooking time, I removed the veggies, sauteed my shrimp that had been lightly coated in cornstarch. Please don’t overcook your shrimp, I would say about 5-6 minutes should be perfect.
Then we added the veggies back to the pan and sauteed them a couple of more minutes. That’s it, it’s a quick, simple, spicy, dish!
This dish is perfect for a healthy meal. I decided to serve my Spicy Thai Jalapeno Lime Shrimp over pasta, because I made Sunday ragu and cooked a lot of pasta. It would also be perfect over Thai Jasmine Rice.
Get your chopsticks out, which I love to use when eating noodles, and don’t forget to use your favorite bowl, and let’s EAT!
Spicy Thai Jalapeno Lime Shrimp
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients:
1 lb medium shrimp
4 oz. Pastamore Jalapeno Oil
1 lime, zested, juiced
1 tablespoon oyster sauce
2 teaspoons black pepper
2 teaspoons creole seasoning
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon sea salt
1 teaspoon sesame oil
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 zucchini, sliced
1 carrot grated
2 Thai chili or 1 jalapeno, sliced
1 1/2 cup corn starch
spaghetti or rice to serve
Directions:
Mix seasoning blend and set aside. Peel and devein shrimp, leaving tails attached. Add half the seasoning blend to shrimp, sesame oil, lime juice and zest, and oyster sauce. Mix well.
Place cornstarch in a bowl, add about 1 tablespoon of seasoning blend and mix well. Add all vegetables to a bowl, drizzle a little jalapeno oil on top and 1 tablespoon of seasoning blend. Mix well and set aside. Lightly coat shrimp in cornstarch.
Heat a large skillet over medium high heat, add about 2 tablespoons of jalapeno oil, add vegetables and stir fry for about 3-4 minutes, transfer to a plate. Add remaining jalapeno oil, saute shrimp for about 3 minutes per side. Add vegetables to pan and saute for a few minutes more.
Serve shrimp on top of cooked pasta or over hot rice.
Hello Laxmom,
Dried shrimp can be found at any Asian store or Mexican grocer store. If you have a Kroger’s or specialty market they should sell them. About 3 small oz is standard. Also amazon.com sells them also. Dried shrimp gives the soup a little salty bite but you do not have to use them. Depending on what gumbo I am making sometimes I add dried shrimp and sometimes not. For your first gumbo I would say don’t add them therefore you can taste the gumbo without it to know the difference when you do have them available. Please let me know if you have any more questions. You can also add crab to the gumbo, sometimes I add crab claws, I would not use straight lump grab meat but crab in the shell.
Lisa