1 pound large fresh shrimp, peeled and deveined
3/4 cup Terrapin Ridge Cilantro, Chili & Garlic stirfry & barbecue sauce, divided
1 bunch green onions, white part only
8 ounces snow peas
1 red bell pepper
1 tablespoon vegetable oil
* salt and ground black pepper
* sesame seeds, optional
Peel and devein shrimp; leave tails on, if desired. Place shrimp in a 1-gallon sealable plastic bag. Add 1/2 cup stirfry sauce; close bag and turn to coat. Set aside to marinate.
Meanwhile, remove green tops from onions; discard tops or chop for garnish. Cut white part into 1-inch pieces. Remove stems from snow peas, if desired. Remove seeds and stem from bell pepper. Cut pepper into 1/4-inch wide x 2-inch long strips.
Heat a wok or a large, non-stick skillet over medium-high heat 3 minutes. Add oil and tilt pan to coat bottom. Stir-fry onion, snow peas and pepper 3 minutes or until crisp-tender. Stir in remaining 1/4 cup stir-fry sauce, then remove vegetables to a plate.
Return pan to heat. Add shrimp with marinade; stir-fry 2 minutes or until shrimp curl to form the letter "C". Do not overcook. Add vegetables back to skillet and toss with shrimp. Season to taste with salt and pepper. Garnish with chopped green onion tops and sprinkle with sesame seeds, if desired. Serve immediately.
No Nutritional Information Available
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