Caramel Shrimp

 

Back home in California THIS caramel chicken recipe was a go to for a simple dinner at home.  Tonight we were craving shrimp so this is our adaptation.

Caramel Shrimp

Ingredients:

• 1 cup Jasmine rice 
• 4 shrimp, pealed and deveined 
• 1 cup carrots, chopped 
• 1 cup snow peas 
• 1 cup broccoli florets
• 1 8 oz package of cremini mushrooms
• 1/2 red bell pepper, sliced 
• 1/2 yellow bell pepper, sliced 
• 1/2 green bell pepper, sliced 
• 1 tablespoon fresh ginger, diced 
• 1 large clove of garlic, minced 
• a dash of ground turmeric 
• 1/4 cup dark brown sugar 
• 1/4 cup rice vinegar 
• 2 tablespoons water 
• 2 tablespoons pinot grigio 
• 1 tablespoon soy sauce
• 2 to 6 dried chilies, broken into small pieces 
• Some olive oil

Directions:

• Cook rice as directed on package 
• Heat oil on medium heat 
• Saute shrimp until almost done 
• Add chilies, garlic, and ginger
• Remove shrimp from pan and set aside 
• Add all vegetables and turmeric 

• Cook for 5 minutes 
• Remove from pan and set aside 
• Mix brown sugar, vinegar, water, wine, and soy sauce (if doubling sauce do not double sugar)
• Add to pan 
• Cook on medium-high until mixture thickens 
• Add vegetables and shrimp back in 
• Cook till all is heated through 

• Serve over rice

The verdict:

We didn't need the shrimp.  All the veggies made a fabulous meal.  

Without the shrimp it would be vegan.  

So next time... No meat!