To save time, we blanched the snow peas while searing the shrimp. A delicious ready-made sauce and crunchy water chestnuts completes the dish.
1 1/2 pounds peeled and deveined jumbo or extra jumbo shrimp, patted dry
1 Teapoon Emeril's Asian Seasoning
1 tablespoon Colavita Extra Virgin Olive Oil
6 ounces snow peas (about 2 cups)
1 can (5 ounces) water chestnuts, rinsed and drained
5 tablespoons Steel's Wasabi Teriyaki sauce *
1. Bring a medium pot of water to a boil. Sprinkle shrimp with salt, Emeril's Asian Seasoning and toss.
2. Heat oil in 12-inch skillet over high heat until very hot. Add shrimp in a single layer and cook 1 to 1-1/2 minutes per side, until golden and cooked through. Meanwhile, drop snow peas into boiling water, cook just 20 seconds, drain.
3. Add snow peas, water chestnuts and sauce to skillet with shrimp. Mix well and heat through briefly.
Prep time: 10 minutes
Bake/Cook time: 5 minutes
Carbohydrates: 10.5 grams Net Carbs: 7.5 grams
Fiber: 3 grams Protein: 36 grams fat: 8 grams