Printable | Taste of Home

Apricot-Glazed Shrimp

2 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons apricot preserves
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame seeds, toasted
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1/4 cup sliced green onions
1 garlic clove, minced
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sliced water chestnuts, drained
1-1/2 cups hot cooked rice

Printed from tasteofhome.com Oct 13, 2008

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Apricot-Glazed Shrimp cont.

In a large bowl, combine the cornstarch, broth, preserves, soy sauce
and sesame seeds until blended; set aside. In a large nonstick
skillet or wok, stir-fry the peppers, onions and garlic in oil for 5
minutes or until crisp-tender. Add shrimp and water chestnuts;
stir-fry until shrimp turn pink. Stir broth mixture; add to the pan.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Serve over rice.

Yield: 2 servings.