SPICY SHRIMP STIR-FRY
1 cup Ketchup
2 tsps. Sugar
2 tsps. Chili Powder
2 tsps. Worcestershire sauce
1/2 tsp. Hot Pepper sauce
2 Tbsp. Vegetable oil, divided
1 cup Green & Red Bell Pepper, coarsely chopped
1 cup Fresh Snow Peas
1 lb. (16-20) Gulf Shrimp, cleaned and deveined
2 cups or 1 can (20 oz.) Pineapple chunks, drained
1/4 cup Green onions, sliced
As needed Rice, hot cooked
1) Combine ketchup, sugar, chili powder, Worcestershire sauce and hot pepper sauce in bowl until blended; set aside.
2) Heat 1 tablespoon vegetable oil over medium-high heat in large skillet or wok.
3) Add peppers; cook 1 to 2 minutes, stirring constantly. Add snow peas; cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan, keep warm.
4) Add remaining 1 tablespoon of oil to skillet. Add shrimp and cook 2 to 3 minutes or until shrimp turns pink. Stir in reserved sauce, pineapple, green onions and vegetables, heat until hot.
5) Serve over rice.
YIELD: 4 Servings
COMPLIMENTS OF: Stafford T. DeCambra, CEC, CCE, CCA, AAC
Corporate Executive Chef
Wind Creek Casino & Hotel
555 Broadcast Dr,
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