1 pound frozen uncooked Large Shrimp, peeled, deveined & tail removed
1 jar Texas on the Plate® Ancho Chile Honey Sauce
1 tablespoon Hill Country Fare Vegetable Oil
1 sweet onion
1 green bell pepper, seeds & stem removed
Thaw shrimp in refrigerator overnight or in a bowl under cool running water. Pat shrimp dry. Place shrimp and sauce in a 1-gallon sealable plastic bag; seal bag and toss to coat.
Cut onion in half from root end to tip; cut halves lengthwise into thin slices. Cut pepper into thin strips.
Heat a large skillet over Medium-High heat 2 minutes; add oil and tilt skillet to coat. Add onion and pepper; sauté 3 to 5 minutes or until crisp-tender. Remove to a plate.
Add shrimp with marinade to same skillet; stir-fry shrimp 2 to 3 minutes or until color turns from translucent to opaque (white). Remove skillet from heat immediately; do not overcook shrimp. Serve shrimp with onion and pepper.
No Nutritional Information Available
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