{"id":16236,"date":"2014-06-29T15:53:07","date_gmt":"2014-06-29T22:53:07","guid":{"rendered":"https:\/\/shescookin.com\/?p=16236"},"modified":"2018-08-27T21:32:05","modified_gmt":"2018-08-28T04:32:05","slug":"shrimp-and-shishito-peppers","status":"publish","type":"post","link":"https:\/\/shescookin.com\/shrimp-and-shishito-peppers\/","title":{"rendered":"Shrimp and Shishito Peppers"},"content":{"rendered":"

\"Shrimp<\/a>
\nLow in everything except flavor, shrimp and shishito peppers come together in a flash for a quick weekday meal or an impressive, yet effortless, weekend dinner with friends. Really, the only “labor” involved is peeling and deveining the fresh shrimp – notice I said “fresh” shrimp – this is because you’re going to buy the freshest shrimp you can find from the best seafood purveyor near you. None of that cheap stuff available in many markets that are treated with sulfites and phosphates to promote shelf life. Price can usually serve as an indicator and you can definitely tell when shrimp and scallops have been overtreated<\/a>\u00a0with phosphates when they foam during cooking and still retain a gelatinous, undercooked texture after cooking.*<\/strong> In a word, yucky.<\/p>\n

In my area, I buy seafood from Santa Monica Seafood Market<\/a>\u00a0or Whole Foods because they sell only wild-caught or responsibly farmed sustainable seafood and adhere to the highest quality standards. Both retailers are committed to\u00a0seafood sustainability<\/a>\u00a0and work with the Marine Stewardship Council. To me, it’s worth paying a little more for high quality and responsible practices.<\/p>\n

\"Shrimp<\/a><\/p>\n

Not familiar with shishito peppers? Shishitos make an appearance most often in Japanese restaurants as an appetizer and they pack a surprise – not because they’re hot, hot, hot but because they are most often fairly mild but every now and then you’ll get one that is hot. There’s no way of telling until you bite into them because they don’t look any different and may even have come from the same plant. It’s chile roulette!<\/p>\n

Since I’m an official chile head this doesn’t bother me at all – I like living dangerously. My husband…not so much. We keep the beer close by – actually milk is better to put out the flames, but to me, milk and chiles just don’t seem to go together unless you’re desperate.<\/p>\n

The shishito chile pepper is typically about 2-4 inches long and about 1\/2 inch wide, slender, curvy and wrinkly with rounded ends. The shishito is harvested before it ripens to red and should be consumed while still green, so choose chiles that are bright green with no red tinges. They’re often confused with Padron peppers which are shorter, but also bright green and wrinkly, and can be used as a substitute.<\/p>\n

\"Shrimp<\/a><\/p>\n

<\/div>
\n\t
\n\t\t\t\t
\"\"<\/div>\n\t\t
\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Shrimp and Shishito Peppers<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Prep Time<\/div>\n\t\t\t
15<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cook Time<\/div>\n\t\t\t\t
15<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Total Time<\/div>\n\t\t\t\t
35<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\tFresh shrimp and shishito peppers come together for an effortless dinner that is gluten-free and low in fat and calories, yet big on flavor!<\/em>\t<\/div>\n\t
\n\t\t\t\t\t\t
\n\t\t\tServings<\/span>: 4<\/span> servings<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
\n\t\t
Ingredients<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t