Yum Noir: Peking, no Peek-out Shrimp « All Black Everything…For Stylish Black Moms!

Yum Noir: Peking, no Peek-out Shrimp

I was so hungry the other night. When I started couponing I observed that Genaurdi’s had shrimp on sale for a ridiculously low price and I had it up to here (position hands over your head) with chicken. I swear to you, if I eat another chicken, I might cluck. So I threw the shrimp in the cart, grabbed some pretty veggies and went home and asked the kids if they felt for stir-fry. I must confess, when I ask the kids what they feel like, I don’t really care what they feel like. They have two choices, eat or starve. I am happy to report that most of the time, we are all eating!

30-minutes later, let.me.tell.you. DELICIOUSNESS!!! Ok well it was little longer than 30-minutes because I had to run over and kiss fats (read:Kai) a few times and the damn basmati rice burnt. But after I got the new batch of rice up, that joint was slamming! I am trying to do better with measurements and recipes but I just throw stuff in the pot and pray, I mean chill until it’s done. So here goes:

as many cups of jasmine or basmati rice as would feed your family
a bag of shrimp (this recipe is already becoming so ghetto)
grab up as many string beans as you would like to feed the kids
2 peppers-red and yellow (finally some measurements!!!)
1/4 cup hoisin sauce
1/4 cup oyster sauce
2 teaspoons of fish sauce
1 teaspoon of curry paste
3 TBS of olive oil
1TBS sugar

Season your shrimp as you normally would. I use a house seasoning we sell at Calypso. Add to that your oyster and hoisin sauce. Set aside. (I sound like a chef don’t I, *slaps knee*) What do you stir-fry in? Grab that same pot. Saute the curry paste in the olive oil over a medium heat. Next add the shrimp, the fish sauce and the sugar. Shrimp cooks quickly so depending on how you like your veggies you can either let this cook for a few minutes or add the veggies now. I added them right away, stirred the pot and walked off to start kissing Kai. Here’s where the dish gets it’s name. Peek in the pot (LOL, you thought it was some ancient Chinese secret didn’t you) and see if dinner is ready. In about 15-20 minutes it should be good. Serve over rice (not the burnt one) and everyone should be nice and full. Unless of course your name is M’khai who must have dessert after dinner. Enjoy!!!

Keep in mind when you marry all these flavors (you see my food vocabulary!!!!! Thank you Food Network!) you can’t really screw it up so don’t get intimidated by my elaborate meals. I kid.

P.S. I’m working on my food styling so don’t be all talking about my pictures. I know it’s dark, I’m trying!!!