Daily Red Stir-Fry with Shrimp and Fresh Citrus

1 lb. fresh shrimp, peeled and deveined
2 tsp. soy sauce
6 tsp. peanut oil or canola oil, divided into 3 parts
4 cloves fresh garlic, minced and divided into two parts
2 tsp. fresh ginger, peeled and minced
1 tsp. sesame oil
1/4 cup Daily Red hot sauce
1/2 cup dry white wine
Rind of 1/2 fresh orange, cut into strips
Zest of 1 fresh lime
1 TB honey
1 can sliced water chestnuts, drained
10 ozs. fresh or frozen snow pea pods, cleaned
10 ozs. fresh baby spinach leaves, torn
1/2 lb. fresh mung bean sprouts
3 cups cooked white or brown rice

Combine soy sauce, 2 tsp. of the oil, half of the minced garlic, half of the ginger, the honey and the Daily Red. Add the shrimp and toss to coat. Cover and marinate (refrigerated) for at least 30 minutes. Heat a large non-stick pan or wok over medium high heat until a drop of water sizzles on contact. Add 2 tsp. of the oil and the white wine. Add the shrimp and stir-fry for approximately 5 minutes. Move shrimp to a clean bowl and scrape pan drippings over shrimp. Set aside.  Add the remaining 2 tsp. of oil to the pan. Add the remaining garlic and ginger. Stir in the orange rind and lime zest and stir-fry for about a minute. Add the snow peas, bean sprouts and water chestnuts and stir several times, then add the spinach and stir to coat, until spinach leaves wilt.

Add the rice and shrimp to the wok and stir well to mix
all ingredients until rice is heated through.

©Palmetto Pepper Potions • www.pepperpotions.com

Daily Red Spicy Cheese Wontons

1 8oz bar cream cheese, softened
1/2 cup sharp cheddar, grated
1/2 cup sweet red bell pepper, finely chopped
1/3 to 1/2 bottle Daily Red hot sauce
1 package wonton wrappers
1 TB extra virgin olive oil

Stir cream cheese and cheddar together. Add red bell pepper and hot sauce and mix thoroughly. Drop one teaspoon of cheese spread onto the middle of a wonton wrapper and fold over to form a triangle. Place the wonton on a baking sheet. Fill and fold the remaining wonton wrappers until you have used all of the cheese mixture. Brush wontons lightly with olive oil. Bake at 350 degrees for about 6-8 minutes until golden brown. Makes approximately 4 dozen wontons.

©Palmetto Pepper Potions • www.pepperpotions.com

Molten Golden Chicken Curry

This fragrant dish is a joy to prepare and takes just over half an hour.
You could easily substitute firm sliced tofu for the chicken.

2 TB. extra virgin olive oil
1 large onion, chopped
4 cloves fresh garlic, minced
8 ozs. fresh mushrooms, sliced
1 bag (16 ozs.) baby carrots
1 cup dry white wine
1 TB curry powder
2 tsp. cinnamon
1 TB fresh ginger, peeled and minced
3 TB Molten Golden hot sauce
1 tsp. seasoned salt
black pepper, to taste
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1 can light coconut milk (1/2 cup will be used in the rice)
juice of 1 fresh lime
2 TB fresh basil leaves, minced
2 cups fresh mung bean sprouts
1 cup jasmine rice
½ cup light coconut milk
1 green tea teabag
1-3/4 cups water

Prepare rice first. Bring water to a boil. Add rice, coconut milk and then tear open the teabag and pour the contents into the water. Stir, cover and reduce heat to low. Set a timer and simmer rice for approximately 22 minutes.

While rice cooks, heat olive oil in a large non-stick pan over medium heat. Add chopped onion and sauté until translucent, adding wine as necessary to keep onions from browning. Add garlic, mushrooms and carrots. Stir well — then add curry powder, cinnamon, ginger, Molten Golden, salt, pepper and chicken. Add the rest of the wine and the remaining coconut milk, then stir again and cover. Cook for approximately 25 minutes over medium heat, stirring occasionally. In the last three minutes of cooking, add the fresh lime juice, minced basil and bean sprouts. Cover for a couple of minutes to steam the sprouts. Stir. Serve over coconut jasmine rice and pass plenty of Molten Golden at the table. Serves 4-6.

©Palmetto Pepper Potions • www.pepperpotions.com