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    SHR: Tropical Shrimp Stir-Fry


    Source of Recipe


    Reader's Digest

    Tropical Shrimp Stir-Fry

    1 pound shrimp (prawns) -- peeled and deveined
    2 tablespoons fresh lime juice
    2 teaspoons fresh garlic -- minced
    1/4 teaspoon sweet paprika
    1/4 teaspoon cayenne pepper
    2 tablespoons Asian sesame oil
    2 tablespoons peanut oil
    1 green bell pepper -- seeded and thinly sliced
    4 green onions (scallions) -- trimmed and finely sliced
    -- (white and tender green parts only)
    8 ounces sugar snap peas
    4 ounces snow peas
    3 tablespoons light soy sauce
    2 tablespoons cornstarch -- dissolved in
    3/4 cup vegetable broth or stock
    1/2 teaspoon salt
    2 cups long-grain rice -- cooked

    Stir the shrimp, lime juice, garlic, paprika, and cayenne pepper with the sesame and peanut oils in a large wok or frying pan until the flavors are well combined. Place the pan over medium-high heat and stir-fry for 8 minutes. Add the bell pepper and scallions. Stir-fry until the bell pepper has softened slightly, 4 minutes.

    Add the sugar snap peas, snow peas, soy sauce, cornstarch mixture, and salt. Stir-fry until the liquid has thickened and the vegetables are cooked, 4 to 5 minutes.

    Stir in the rice until heated through. Serve hot.

    Serves 4 to 6
    Prep: 15 minutes
    Cooking: 20 minutes

    Source: Just One Pot, Reader's Digest

    Typed for you by Judi Mae Phelps
 

 

 

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