Pepper Shrimp in Peanut Sauce

Pepper Shrimp in Peanut Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound fresh or frozen shrimp in shells

  • 8

    ounces farfalle (bow-tie pasta) or linguine or 1 cup long grain rice

  • ½

    cup water

  • ¼

    cup orange marmalade

  • 2

    tablespoons peanut butter

  • 2

    tablespoons soy sauce

  • 2

    teaspoons cornstarch

  • ¼

    teaspoon crushed red pepper

  • 1

    tablespoon cooking oil

  • 2

    medium red, yellow, and/or green sweet peppers, cut into strips (about 2-½ cups)

  • 6

    green onions, bias-sliced into 1-inch pieces

  • Chopped peanuts (optional)

Directions

Directions 1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. 2. Cook pasta or rice according to package directions; drain. 3. Meanwhile, for sauce, in a small bowl stir together water, orange marmalade, peanut butter, soy sauce, cornstarch, and crushed red pepper. Set aside. 4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat on medium-high heat. Add pepper strips and green onions; stir-fry for 1 to 2 minutes or until crisp-tender. Remove and set aside. 5. Add half of the shrimp to wok; stir-fry 2 to 3 minutes or until shrimp turn opaque; remove and set aside. Repeat with the remaining shrimp. 6. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; keep sauce warm. 7. In a 4-quart Dutch oven or kettle combine cooked pasta or rice, vegetable mixture, and shrimp; cook over medium heat until heated through, tossing gently to mix. Serve shrimp mixture on dinner plates. Top with sauce. If desired, sprinkle with chopped peanuts. Makes 4 servings.


Nutrition

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