Peanut butter gives this tasty blend of red peppers, snow peas and shrimp its Thai flavor, while ginger and red pepper flakes spice it up. The colorful main dish, served over pasta, was sent in by Jeanne Fisher of Simi Valley, California.
- 2 medium sweet red peppers, cut into thin slices
- 1 teaspoon canola oil
- 1 cup fresh snow peas
- 1/2 cup thinly sliced green onions
- 1 garlic clove, minced
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons reduced-fat peanut butter
- 4-1/2 teaspoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced fresh gingerroot
- 1/2 teaspoon crushed red pepper flakes
- 1 pound uncooked medium shrimp, peeled and deveined
- Hot cooked fettuccine
- In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm.
- In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine. Yield: 4 servings.
Originally published as Thai Shrimp Stir-Fry in Light & Tasty August/September 2004, p43
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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