The Culinary Chase
Authored by culinarychase, website: theculinarychase.blogspot.com
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Pink Peppercorn Shrimp with Sundried Peaches
I love it when people contact me to tell me of a recipe they'd like me to try! The following is from a beautiful luxury bed and breakfast located in Guysborough, Nova Scotia (Canada). Oddly enough, when my husband and I were in Nova Scotia in July, I had viewed this bed and breakfast online but it wasn't on our travel route, however, it definitely deserves looking into next time we're in Nova Scotia!
Serves 4 (as an appetizer)
recipe from DesBarres Manor Inn
2 tablespoons canola oil
1 tablespoon minced fresh garlic
2 tablespoons chopped scallions
1 tablespoon minced fresh ginger
4 tablespoons minced chives
2 tablespoons pink peppercorns
4 tablespoons Mirin sweet cooking wine
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons brown sugar
1 teaspoon kosher salt
16 medium Shrimp – peeled and deveined
2 cups sundried peaches, julienne
Pea shoots and beet shoots (for garnish)
Heat 1 tablespoon of the canola oil in a large saucepan or wok over high heat until hot but not smoking. Add garlic, scallions, ginger and chives, stirring often for about 30 seconds. Add peppercorns, cook for another 30 seconds. Add Mirin, Soya sauce, lime juice, brown sugar and salt. Bring mixture to a simmer for about 2 minutes.
Transfer to blender and puree until course, about 10 seconds. Set aside. Heat remaining canola oil in a large pan until almost smoking, add shrimp and cook 1 minute, tossing them about the pan to cook on all sides. Remove excess oil from the pan and add the pink peppercorn sauce, as well as 4 tablespoons of water. Cook for approximately 2-3 minutes, mixing the sauce with the shrimp and finally adding ¾ of the peaches. Arrange shrimp on warm plates and garnish with shoots and remaining peaches.
The Culinary Chase's Note: The flavors from the sauce are absolutely beautiful! I had my reservations about using 2 tablespoons of the pink peppercorns but they really enhanced the sauce so don't be afraid to try. As luck would have it, sun dried peaches weren't to be found at the grocery store but I did find dried mango slices which is what I ended up using. My family loved this appetizer and another one for the repeat list.