Pepper Shrimp in Peanut Sauce
Sweet and spicy peanut sauce dresses up whimsical bow tie pasta, colorful and crisp sweet peppers, and best of all, grilled shrimp.
Ingredients
-
1 pound fresh or frozen shrimp in shells
-
8 ounces farfalle (bow-tie pasta) or linguine or 1 cup long grain rice
-
1/2 cup water
-
1/4 cup orange marmalade
-
2 tablespoons peanut butter
-
2 tablespoons soy sauce
-
2 teaspoons cornstarch
-
1/4 teaspoon crushed red pepper
-
1 tablespoon cooking oil
-
2 medium red, yellow, and/or green sweet peppers, cut into strips (about 2-1/2 cups)
-
6 green onions, bias-sliced into 1-inch pieces
-
Chopped peanuts (optional)
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 information
Calories 435, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 131 mg, Sodium 710 mg, Carbohydrate 64 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Szechwan Shredded Beef and Carrots
China's Szechwan province has a distinctively hot and spicy cuisine. The heat in this dish is tempered by the rich sweetness of hoisin sauce.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
