Shrimp with Asian Pear, Red Peppers and Peas comes from today’s fusion cooking, marrying ingredients and techniques from different culinary cultures.

Prep Time: 20 min
Cook Time: 20 min
Ready In: 40 min

Servings: 4

Ingredients
2 tbsp Canola Oil
2 tsp Annatto seeds or 1 tsp ground*
1 medium Onion, chopped
1 Red Bell Pepper, cored and diced
1 medium Asian pear, cored and diced
¾ lb medium or small Shrimp, shelled
1 tbsp Tomato Paste
1/4 tsp ground Chipotle chili
1 tsp Salt
1/3 cup Orange Juice
1 cup Pigeon or Cow Peas, canned or frozen

Directions
In a small saucepan, heat the oil and annatto over medium heat until the oil is deep orange, 4-5 minutes. Finely strain the oil into a small bowl. Discard the annatto seeds.
Heat 1 tablespoon of the annatto-flavored canola oil, in a large skillet over medium-high heat. Sauté the onion until translucent, 4 minutes. Add the pepper and Asian pear. Sauté 3 minutes. Add the shrimp and cook, stirring, until they are red, about 3 minutes. Mix in the tomato paste, chipotle, the paprika, if using, salt, orange juice and peas. Cook until shrimp are opaque in the center, 3 to 5 minutes. Serve, accompanied by brown rice.
*If you cannot find annatto, substitute 1 teaspoon ground paprika.

Tips & Notes
While some believe fusion cooking is a new phenomenon, but, historically speaking, fusion cooking has been going on since Western traders first traveled the Silk Route to China and colonialism met local culture across the East, Africa and in the Americas.
In America’s colonial era, British settlers used Indian corn when traditional ingredients were scarce to make the English dishes they were accustomed to, a strategy Pilgrims no doubt thought of as “making do,” not an innovative culinary technique. Louisiana’s Creole cuisine, a blend of French and Spanish cooking and local ingredients often those brought from Africa via the Caribbean might arguably be considered the first fusion cooking in America to establish an independent and sophisticated culinary invention.
Immigrants from around the globe have contributed new prepared foods, leading to cross-fertilization of ideas on how to combine ingredients and adapt new techniques in cooking, baking and roasting. And an upsurge in international travel after World War II introduced American tourists to new cuisines.
Although fusion cooking as a marketing concept made a big media splash in the 1970s when French chefs began using Asian ingredients, the globalization of food products has allowed American cooks to use new foods in preparing familiar dishes. Today, fusion cooking is so common we do it at home.
Americans who have never traveled to Japan might use imported panko, Japanese breadcrumbs, to achieve a crispier texture for breaded meats in Western dishes. A European-style sauce may include chipotle chili to add a smoky nuance. Some ingredients, such as soy sauce, have become so popularized they are now as common and accepted as ketchup, which we think of as “pure American” but in fact started out as a Malay fish sauce.
This shrimp sauté, using chipotle chili, Asian pear, and annatto, a frequent flavoring in Hispanic dishes, is a fusion dish you can easily make in the kitchen. (Paprika can replace the annatto, if desired.)

Nutritional Information Per Serving
Calories: 248
Total Fat: 9g
Saturated Fat: less than 1g
Carbohydrate: 21g
Protein: 22g
Dietary Fiber: 4g
Sodium: 311mg

Source: AICR

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Filed under: Recipes for Diabetics

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