Asian Shrimp with Pea Pods & Bell Peppers
Five-spice powder adds a sweet and spicy flavor to this colorful Asian inspired recipe.
Yield - 4 servings
Ingredients
1 pound medium (31 to 35 count) fresh shrimp, peeled, deveined*
2 tablespoons cornstarch
1 tablespoon Chinese five-spice powder
1/4 teaspoon garlic powder
5 tablespoons Land O Lakes® Butter
3/4 pound fresh snow peas, strings removed
1/2 cup matchstick cut carrots
4 green onions, cut diagonally into 1/2-inch pieces
1 large red bell pepper, cut into 1/2- to 1-inch pieces
2/3 cup chicken broth
1/2 cup orange marmalade
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon cornstarch
Chopped peanuts, if desired
2 cups hot cooked rice
Directions
Dry shrimp on paper towels. Combine 2 tablespoons cornstarch, five-spice powder and garlic powder in large resealable plastic food bag; add shrimp. Seal bag; shake to coat.
Melt 3 tablespoons butter in 12-inch nonstick skillet over medium-high heat until sizzling. Add coated shrimp; cook, stirring often, until shrimp turn pink (2 to 3 minutes). Remove shrimp to medium bowl; keep warm.
Add remaining 2 tablespoons butter to same skillet. Cook over medium heat until sizzling; add snow peas, carrots, onions and bell pepper. Cook, stirring occasionally, until vegetables are crisply tender (3 to 4 minutes).
Meanwhile, combine all remaining ingredients except peanuts and rice in small bowl; mix well. Pour into skillet with vegetables; cook until mixture comes to a boil and thickens (1 to 2 minutes). Stir in shrimp. Continue cooking until heated through; add peanuts, if desired. Serve over rice.
*Substitute 1 pound boneless skinless chicken breasts cut into 1-inch pieces. Cook for 4 to 5 minutes.
Recipe Tip
Look for Chinese five-spice powder in the spice section of the supermarket.
Yield - 4 servings
Ingredients
1 pound medium (31 to 35 count) fresh shrimp, peeled, deveined*
2 tablespoons cornstarch
1 tablespoon Chinese five-spice powder
1/4 teaspoon garlic powder
5 tablespoons Land O Lakes® Butter
3/4 pound fresh snow peas, strings removed
1/2 cup matchstick cut carrots
4 green onions, cut diagonally into 1/2-inch pieces
1 large red bell pepper, cut into 1/2- to 1-inch pieces
2/3 cup chicken broth
1/2 cup orange marmalade
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon cornstarch
Chopped peanuts, if desired
2 cups hot cooked rice
Directions
Dry shrimp on paper towels. Combine 2 tablespoons cornstarch, five-spice powder and garlic powder in large resealable plastic food bag; add shrimp. Seal bag; shake to coat.
Melt 3 tablespoons butter in 12-inch nonstick skillet over medium-high heat until sizzling. Add coated shrimp; cook, stirring often, until shrimp turn pink (2 to 3 minutes). Remove shrimp to medium bowl; keep warm.
Add remaining 2 tablespoons butter to same skillet. Cook over medium heat until sizzling; add snow peas, carrots, onions and bell pepper. Cook, stirring occasionally, until vegetables are crisply tender (3 to 4 minutes).
Meanwhile, combine all remaining ingredients except peanuts and rice in small bowl; mix well. Pour into skillet with vegetables; cook until mixture comes to a boil and thickens (1 to 2 minutes). Stir in shrimp. Continue cooking until heated through; add peanuts, if desired. Serve over rice.
*Substitute 1 pound boneless skinless chicken breasts cut into 1-inch pieces. Cook for 4 to 5 minutes.
Recipe Tip
Look for Chinese five-spice powder in the spice section of the supermarket.
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