DESERT PEPPER SALSA – SWEET AND SPICY SHRIMP FRIED RICE
I was chosen as 1 of 50 bloggers to compete in the Desert Pepper Blogger Recipe Challenge! I received samples of their Chile con Queso, Cantina Medium Salsa, and Peach Mango Salsa to use in developing creative recipes for entrees, brunch, and game day bites. The challenge is to really think outside of the box and create new recipes highlighting the flavors in these crazy delicious salsas and queso dip!
The Desert Pepper Peach Mango Salsa is the perfect sweet and heat balance and my mind exploded with ideas with ways to use it the second I tasted it. This salsa is perfect for fusion dishes and I went Asian with a Sweet and Spicy Shrimp Fried Rice for my first dish! It was ahhhhmazing!
Here’s how I made it! Note – you can also scroll to the bottom of this post to skip to the full recipe or click on the photos in this post which will link you to the recipe page as well.
Place pound pound of peeled and deveined shrimp in a small bowl and toss with 2/3 cups of Authentic Desert Pepper Trading Company Peach Mango Salsa (Medium). Let marinate at room temperature for 30-40 minutes.
Heat 2 tablespoons of peanut oil in a large deep skillet or wok over medium high heat. When the oil is hot add the shrimp in a single layer and cook for 2-3 minutes on the first side until they begin to curl and turn pink. Flip and cook on the other side for another 2 minutes until they are just cooked through. Remove from the pan and set aside.
Add 1 chopped onion and 8 chopped garlic cloves to the pan drippings from the shrimp and cook until soft and fragrant, about 2 minutes, stirring frequently.
Add 3 cups of cooked jasmine rice to the pan and cook for 2-3 minutes more, stirring, letting the rice get a little toasty.
Add the rest of the jar of salsa to the pan and cook, stirring until well combined for another minute. Push all of the rice to one side of the pan and crack 5 eggs into the empty side. Scramble the eggs with your spatula until they are mostly cooked through, but still a little wet and then toss them into the rice, breaking the scrambled eggs up into smaller pieces.
Add 1 teaspoon salt, 1 teaspoon black pepper, 2 teaspoons sesame oil, 1 tablespoon soy sauce (or tamari), 2 tablespoons oyster sauce, and 2 cups of pea pods to the rice and cook for 2-3 minutes more, stirring and tossing until everything is evenly coated and the pea pods are bright green and crisp-tender.
Add the shrimp back to the pan along with 2 cups of bean sprouts, ⅓ cup scallions, and 2 teaspoons of sesame seeds. Toss everything to combine and cook for 2 more minutes letting the flavors meld.
Serve immediately in bowls garnished with more scallions, sesame seeds, and a lime wedge for squeezing over the dish before eating. DEVOUR!!
SWEET AND SPICY SHRIMP FRIED RICE
1 pound large shrimp (U16/20 or U21/25), peeled and deveined (tails left on optional)
1, 16 ounce jar Authentic Desert Pepper Trading Company Peach Mango Salsa (Medium)
2 tablespoons peanut oil
1 large onion, chopped
8 garlic cloves, chopped
3 cups Jasmine rice, cooked to package directions (1 cup raw)
5 large eggs
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons toasted sesame oil
1 tablespoon soy sauce
2 tablespoons oyster sauce
2 cups pea pods, strings removed
2 cups mung bean sprouts, packed
⅓ cup scallions, chopped (plus more for garnish)
2 teaspoons black and white sesame seeds (plus more for garnish)
2 limes, cut into wedges
Place the shrimp in a small bowl and toss with 2/3 cups of the salsa. Let marinate at room temperature for 30-40 minutes.
Heat the peanut oil in a large deep skillet or wok over medium high heat. When the oil is hot add the shrimp in a single layer and cook for 2-3 minutes on the first side until they begin to curl and turn pink. Flip and cook on the other side for another 2 minutes until they are just cooked through. Remove from the pan and set aside.
Add the onions and garlic to the pan drippings from the shrimp and cook until soft and fragrant, about 2 minutes, stirring frequently. Add the cooked jasmine rice to the pan and cook for 2-3 minutes more, stirring, letting the rice get a little toasty.
Add the rest of the jar of salsa to the pan and cook, stirring until well combined for another minute. Push all of the rice to one side of the pan and crack the eggs into the empty side. Scramble the eggs with your spatula until they are mostly cooked through, but still a little wet and then toss them into the rice, breaking the scrambled eggs up into smaller pieces.
Add the salt, black pepper, sesame oil, soy sauce, oyster sauce, and pea pods to the rice and cook for 2-3 minutes more, stirring and tossing until everything is evenly coated and the pea pods are bright green and crisp-tender.
Add the shrimp back to the pan along with the bean sprouts, scallions, and sesame seeds. Toss everything to combine and cook for 2 more minutes letting the flavors meld.
Serve immediately in bowls garnished with more scallions, sesame seeds, and a lime wedge for squeezing over the dish before eating. DEVOUR!!
Visit https://desertpepper.com for more of their delicious salsas and queso and follow them on Facebook at https://www.facebook.com/DesertPepperTradingCo and Instagram at https://www.instagram.com/DesertPepperTradingCo !
You can purchase Desert Pepper Salsa products at: Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer
#desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa
