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Pepper Shrimp in Peanut Sauce

Makes: 4 servings
Start to Finish 30 mins
Pepper Shrimp in Peanut Sauce
Ingredients
  • 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)
Directions

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

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