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- 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)
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.
- Servings Per Recipe 4,
- cal. (kcal) 435,
- Fat, total (g) 9,
- chol. (mg) 131,
- sat. fat (g) 2,
- carb. (g) 64,
- pro. (g) 24,
- sodium (mg) 710,
- Percent Daily Values are based on a 2,000 calorie diet