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

Molten Golden Pineapple Shrimp

1 Lb. cooked, tail-on shrimp
1 fresh pineapple, peeled, cored and cut into chunks
1 large, sweet onion, cut into thin rings
1 red bell pepper, cut into large dice
1-2 fresh broccoli crowns, cut into florets
1 TB extra virgin olive oil
1/4 cup dry white wine
3 TB Molten Golden Hot Sauce

Heat olive oil in large non-stick pan over medium heat. Saute onion until translucent. Add wine. Add red bell pepper, pineapple chunks and broccoli florets, cover and cook for 5-8 minutes, stirring frequently until broccoli is tender and bright green. Add shrimp and Molten Golden and toss well. Serve over a bed of salad greens or jasmine rice.

©Palmetto Pepper Potions • www.pepperpotions.com

Molten Golden Glazed Shrimp

1 lb. shrimp, peeled and deveined
2 TBSP Molten Golden Hot Sauce
1 TBSP honey
2 tsp extra virgin olive oil

Heat oil in a non-stick pan over medium heat. Add shrimp and sauté until pink — about 3 minutes. Toss with Molten Golden and honey before serving. Serve with basmati rice pilaf or couscous and creamed spinach.

©Palmetto Pepper Potions • www.pepperpotions.com