Saturday, January 26, 2013

on lemon pepper shrimp...

Wegmans is my ultimate favorite grocery store! Unfortunately it's a east coast thing, although I totally think they should expand into like the whole world! Wegmans sends out their own magazine every month full of wonderful meal ideas. It's something I always look forward to seeing in my mail box plus it's a one of those well-put-together magazines with pretty colors and an easy to follow layout. Something that you don't have the heart to throw out (or at least I don't because I've kept all of them so far!). Lemon Pepper Shrimp was featured in the Winter edition and I just had to try it out. I wasn't sure if my husband was going to like it because it wasn't smothered in sauce or have too much on with it. But he proved me wrong because he was on plate number two before I was even done one. It was a light yet a flavorful dish that I have bookmarked for the future. I followed the recipe with a few changes. 

2 large eggs
1/2 cup cornstarch
1 lb shrimp, peeled
1 cup vegetable oil + 1 tablespoon, divided
3 assorted bell peppers (green, red & yellow) 
1 large sweet onion, sliced
1 1/2 tablespoon lemon pepper
1 tablespoon chili sauce 
udon noodles or rice

1// Whisk eggs in a large mixing bowl; add cornstarch and whisk it together until smooth. It will almost look like a thick pancake mix. Add the shrimp and mix in the mixture to coat them. 
2// Add 2 cups of vegetable oil and in batches fry shrimp. About 1 minute each side. Removed shrimp from the oil with a spotted spoon and set aside. Once all shrimp is fried, set oil aside to discard later. 
3// Heat the 1 tablespoon of vegetable oil in stir-fry or wok pan (or if you're like me just a regular large pan because I still have yet to buy myself a wok). Stir fry all the veggies until their crisp but tender. Add shrimp, lemon pepper seasoning and chili sauce. Stir everything together for another 5 minutes. 
4// Serve on top of Udon noodles or rice. 


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