Natalie Keng is a pioneer in the area of innovative leadership development and is the Founder and CEO (“Chief Eating Officer”) of Global Hearth™, a multi-faceted business that leverages the power of food and culture to promote team-building and client engagement in support of corporate initiatives through its Cooking Up a Better World™ platform of inspiring, interactive, and impactful presentations, tours and events. Keng is the bestselling author of Egg Rolls & Sweet Tea, and the creator of the first award-winning line of Georgia-grown, Asian-inspired sauces (launched at Whole Foods Market) that feature natural ingredients and harken heritage recipes, earning her the title The Sauce Maven™. Before starting her own business, Keng was a strategic marketing executive in a Fortune 100 corporation. She has also headed leadership development initiatives at national non-profit organizations and served in public office. Keng is a recipient of the Greater Women’s Business Council Trailblazer Award and was appointed to serve on the Governor’s Health Task Force. She has been featured in PEOPLE magazine, Southern Living, Garden & Gun, NPR, Taste of the South, Harvard Magazine, Atlanta Journal-Constitution, Splendid Table, and Woman’s World. A graduate of Vassar College, Keng holds a Master of Public Policy from Harvard Kennedy School of Government. She lives in her hometown of Smyrna, Georgia. For more about Natalie, please visit nataliekeng.com

Natalie Keng's Seven-Spice Lemon Garlic Georgia Shrimp

Don’t be bamboozled by the simplicity of this savory shrimp recipe. As nutritious as they are delicious, Georgia shrimp are uniquely chubby, sweet, and juicy, and carry the shichimi togarashi’s matrix of flavors to a level of eloquence that belies the effortlessness of this dish. So if the weekend is coming up and you’re in need of a magical “cheat” for a date night, or your in-laws have a tendency to “drop by” without notice, grab a couple of pounds of peeled, deveined shrimp, some fresh snow peas (or sugar snap peas), and a pack of nice pasta noodles.
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Servings: 4
Ingredients Method

Ingredients
  

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves minced
  • 1 pound medium to large shrimp peeled and deveined
  • Grated zest and juice of 1 lemon
  • 1/2 teaspoon Japanese shichimi togarashi
  • 1 teaspoon Beautiful Briny Sea’s French Picnic Sea Salt or sea salt of choice
  • 1/4 cup chopped cilantro for garnishing

Method
 

  1. In a large skillet over medium heat, melt the butter and olive oil. Stir-fry the garlic for 30 seconds. Increase the heat to medium-high and add the shrimp. Stir-fry the shrimp until pink and heated through, about 3 minutes. Add the lemon zest, lemon juice, shichimi togarashi, and sea salt. Toss to coat the shrimp in the seasonings. Garnish with the cilantro and serve immediately.

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