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Sauteed Shrimp with Peppers




Source of Recipe


Better Homes and Gardens

Nonstick cooking spray
2 small red and/or green sweet peppers, cut into thin strips
1/4 cup sliced green onions
1 clove garlic, minced
1/2 pound fresh or frozen shrimp
1/2 cup canned sliced water chestnuts
2 Tbs apricot preserves
1 Tbs light soy sauce
Several dashes bottled hot pepper sauce
1 tsp toasted sesame seeds
1 cup hot cooked rice or orzo

Thaw shrimp, if frozen, peel and devein. Coat an unheated medium skillet with nonstick cooking spray. Heat skillet over medium heat. Add red and green pepper, onions, and garlic; cook for 3 to 4 minutes or until tender. Add shrimp and water chestnuts. Cook and stir for 3 to 4 minutes or until shrimp turn pink. Remove from heat. Stir in apricot preserves, soy sauce, and hot pepper sauce. Sprinkle with sesame seeds. Serve over rice.

Makes 2 servings