Sunday, October 24, 2010

Asian Shrimp with Pea Pods & Bell Peppers

This was super fast to whip up for dinner after church today. Make sure you have all the ingredients ready to go before you start because it cooks so quickly. And remember to start the rice before anything else—cooking the rice takes longer than making the stir fry.

Asian Shrimp with Pea Pods & Bell Peppers

1 pound fresh (or frozen & thawed) medium (31-35 count) shrimp, peeled, deveined (OR you can substitute 1 pound boneless skinless chicken breast pieces cut into 1-inch pieces)
2 tablespoons cornstarch
1 tablespoon Chinese five-spice powder
¼ teaspoon garlic powder
5 tablespoons butter, divided
¾ pound fresh snow peas, strings removed
½ up matchstick cut carrots
4 green onions, cut diagonally into ½-inch pieces
1 large red bell pepper, cut into ½- to 1-inch pieces
2/3 cup chicken broth
½ cup orange marmalade
1/3 cup soy sauce
¼ cup rice vinegar
1 tablespoon cornstarch
Chopped peanuts, if desired
2 cups hot cooked rice

Dry shrimp on paper towels. Combine 2 tablespoons cornstarch, five-spice powder and garlic powder in large resealable plastic food bag; add shrimp. Seal bag; shake to coat.

Melt 3 tablespoons butter in 12-inch nonstick skillet over medium-high heat until sizzling. Add coated shrimp; cook, stirring often, until shrimp turn pink (2 to 3 minutes). Remove shrimp to medium bowl; keep warm.

Add remaining 2 tablespoons butter to same skillet. Cook over medium heat until sizzling; add snow peas, carrots, onions and bell pepper. Cook, stirring occasionally, until vegetables are crisply tender (3 to 4 minutes).

Meanwhile, combine all remaining ingredients except peanuts & rice in small bowl; mix well. Pour into skillet with vegetables; cook until mixture comes to a boil and thickens (1 to 2 minutes). Stir in shrimp. Continue cooking until heated through; add peanuts, if desired. Serve over rice.

Recipe Source: Land O’ Lakes Comfort Classics

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