SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pepper Shrimp in Peanut Sauce

Makes: 4 servings
Start to Finish 30 mins
Pepper Shrimp in Peanut Sauce
  • 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.

Nutrition Facts (Pepper Shrimp in Peanut Sauce)
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe