Black pepper caramel shrimp from Cooking Light Magazine, April 2013: The Quick Issue (page 25) by Bruce Weinstein and Mark Scarbrough

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wodtke on May 19, 2014

    This is quite good, though we didn't think it was spectacular. It is a simplified version of Vietnamese caramel shrimp, with brown sugar taking the place of the caramel, presumably because making caramel is thought to be too difficult. The caramel flavor was pretty subdued, but I wouldn't use more brown sugar as the dish is already sweet enough. I used sugar snap peas instead of snow peas, worked fine.

  • hillsboroks on April 20, 2014

    This is a great recipe for weeknight dinner. I have made this many times with great success. We aren't fans of super hot dishes so I do cut the amount of black pepper in half. To add more color and flavor I add half an onion, slivered, and half a sweet red pepper cut into 1/4" strips. I also tend to cut the amount of shrimp down to compensate for the added veggies. I have found that the shrimp can get overcooked if left in the pan while the veggies are cooking so I take them out until after the veggies are done. I add them back with the sauce and find they come out perfect.

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