FOOD OF THE WEEK – BLACK PEPPER
This week we continue our theme of holiday spices to work into our meals. Marked by its heat, sharp bite and complex flavor, black pepper is said to be one of the most popular spices in the world.
WHY BLACK PEPPER?
With its premier placement on dinner tables and starring role at restaurants — “Would you like freshly ground pepper with that?” — black pepper is appreciated for its invigorating pungency and ability to add a layer of flavor to dishes. It comes whole, cracked and ground and in many varieties, each with a varying degree of heat and flavor complexity.
Grind your own black pepper for a stronger flavor, aroma and gentle heat. A warning: Black pepper can overpower other flavors in a dish, so add with caution.
By: Rose Marie Jarry, Master Chef at Kronobar
20 minutes, 2 servings, gluten-free, pescaterian.
- 1 pound tiger shrimp
- 4 tablespoons honey
- 1 whole lemon, juiced
- 1 tablespoon ground black pepper
- 1 pinch sea salt
- Peel the shrimp but keep the tip of the tail on.
- Juice the lemon and pour it into a bowl along with the honey, pepper, and sea salt.
- Soak the shrimp into that same bowl for 10 minutes.
- Preheat the oven to 400F.
- Place the shrimp on a skewer.
- Cook 8-10 minutes in the hot oven or 5-6 minutes on a BBQ grill.
- Serve with a side dish of salad.
Original post at Spartan Race.
Are you looking for a little help with starting your weight loss? Try out our 24 Day Challenge!
Have a great day!
Dave & Maryann