Guest Blogger: Red Pepper Jelly Shrimp

Here is a recipe from the woman who inspired me to become a good cook, my mom.  In her own words:

A friend brought a jar of pepper jelly on New Year’s Eve for an appetizer of goat cheese and jelly served on crackers that was delicious but we had half of a the jar left over so I thought of the shrimp dish.  It’s really yummy if you like red peppers.

• 1 inch piece of fresh ginger, minced
• 4 cloves of garlic, minced
• 1 shallot, minced
• 1 T. Canola oil
• 1 medium Red pepper, sliced in thin strips
• 16 large shrimp
• 1 t. Cornstarch
• 2 t. Rice vinegar
• 1 T. Soy sauce
• 2 t. Hoisin sauce
• 1 t. Sesame oil
• 1/3 C. Red pepper jelly
• Cooked basmati rice

Heat a skillet over medium heat.  Sauté ginger, garlic, and shallot in oil for two to three minutes.  Add red pepper and cook until softened.  Add shrimp, stirring until just cooked, about 3 minutes. Meanwhile, mix cornstarch, vinegar, soy sauce, hoisin, sesame oil and red pepper jelly to make a sauce. Add the sauce mixture to the shrimp and pepper mixture and cook for about a minute, or until the sauce is thickened.  Serve over rice.

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