Last weekend was CURLFEST ! An event dedicated to black magic and the natural curls, locs, braids, fros, hair products & just a bunch of black joy that’s born within our culture, complete VIBES! I recommend you make it to this event at least once, its beautiful (pictures below). Well, while there I came across Essie Spice ! I’ve been following her on Instagram for some time now and fell in love with her and the ingredients she uses in her homemade sauces. She’s originally from Ghana & her love for food and spices were inspired by her love for travel sparking curiosity when it came to different cultures and their way of using spices. She has always been a complete inspiration to me. Okay, so I lied I didn’t just “come across” her stand at Curlfest I knew she would be there and I made it my duty to find her, of course when I got there all of the food was sold out but I did get to buy one of her sauces, Mango Chili Medley. I tasted it before I bought it and could’ve easily eaten it just like that lol its so good! It has a very spicy yet sweet earthy flavor. In this recipe I use it to make a shrimp stir fry. You can check out Essie Spice & give her sauces and dry rub a try !
1 lb shrimp, shelled & deveined
1 cup broccoli
1/2 cup carrots, julienne or baby carrots
1/2 cup green/yellow string beans
1 onion, roughly chopped
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp chili pepper (optional)
pinch of white pepper
pinch of cumin
1 tbs soy sauce
1/2 tsp pepper flakes (optional)
1/2 tsp garlic minced
1 tsp rice cooking wine (optional)
1 tbs olive oil
- Squeeze the juice of one lime onto cleaned shrimp, drain excess.
- Season shrimp with kosher salt, black pepper, garlic powder, Essie Spice Mango Chili Medley, chili pepper & white pepper, mix & set aside.
- In large skillet add olive oil & vegetables, kosher salt, soy sauce, cumin, rice cooking wine, minced garlic & pepper flakes stir and allow to cook for 7 mins, stirring occasionally, but not consistently, you don’t want to get your veggies all mushy.
4. Add shrimp & a 1 tsp of your Mango Chili Medley, stir. Allow to cook for another 5 minutes until shrimp is cooked, please don’t over cook your shrimp, I beg.
5. That’s it! Now you can eat it as is or with some jasmine rice. whichever!
-Happy Eating 🙂
PICTURES FROM CURLFEST 2017!