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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The peppers and onion simmer in a flavorful orange sauce; serve it over couscous or rice to catch every drop. Ingredients:
1 tablespoon olive oil |
1 1/2 pounds large shrimp, peeled and deveined |
2 1/2 cups red bell pepper strips |
1 cup vertically sliced walla walla or other sweet onion |
2/3 cup fresh orange juice (2 oranges) |
1 tablespoon water |
1 teaspoon cornstarch |
3 tablespoons chopped fresh basil |
2 tablespoons jalapeño jelly |
1 tablespoon fresh lime juice |
1/2 teaspoon hoisin sauce |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until shrimp are done. Remove shrimp from pan with a slotted spoon; keep warm.
2. Add bell pepper and onion to pan, and sauté for 2 minutes over medium-high heat. Add the orange juice; reduce heat, and simmer 3 minutes. Combine water and cornstarch in a small bowl. Add cornstarch mixture, basil, jelly, and lime juice to pan; bring to a boil. Cook 4 minutes, stirring occasionally. Add hoisin sauce; cook 1 minute. Stir in shrimp, salt, and black pepper.
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