At one of my favorite sushi places in Denver, they serve an appetizer of blistered shishito peppers tossed with soy sauce and lime juice. I order it every time I go, and I've even made it at home! But I was thinking of ways to turn it into a main dish (since I love shishito peppers so much) and this was what I came up with! This meal is beyond easy, super flavorful, and only requires a handful of ingredients! Due to the minimal ingredients and few steps, this is also a great starter meal for people that are just learning how to cook.
INGREDIENTS
~Serves 2~
-***3/4 lb raw shrimp, peeled and deveined
-1 package shishito peppers
-2 scallions
-1 lime
-Soy sauce
-2 cups brown and wild rice mix, cooked
DIRECTIONS
1. Heat olive oil in a large skillet over medium heat. Season the shrimp on both sides with salt, pepper, and garlic powder. Cook the shrimp about 2 minutes per side, then remove to a bowl.
2. Wipe out the skillet, add a bit more olive oil, and add the shishito peppers. Season with salt, pepper, and garlic powder. Saute until blistered on all sides.
3. Add the shrimp back to the skillet with the shishito peppers. Remove from heat, and drizzle with soy sauce and lime juice (enough to coat the shrimp and peppers). Put the skillet back on the heat and saute for about a minute.
4. Serve the shrimp and shishito pepper stir fry over the cooked brown and wild rice mix. Slice the green parts of the scallions and garnish the dish with the sliced scallions.
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***Always buy your shrimp raw. At my grocery store's fish counter, they sell raw shrimp with the shell on that have already been deveined. You want to buy it this way for several reasons: (1) it's cheaper than the pre-cooked shrimp, (2) sauteing pre-cooked shrimp = overcooked shrimp, and (3) you can use the shells to make a seafood broth if you're feeling adventurous!