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Apricot-Glazed Shrimp
"My husband has always been a beef and pork man, but after 53 years, I've finally gotten him to eat seafood," writes Aletha Graves of Bellingham, Washington. "Sometimes I substitute cubed pork for the shrimp, and that's excellent, too!"
Ingredients
- 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
Directions
- 1. In a large bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside.
- 2. 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.
Nutrition Facts
1 cup: 471 calories, 8g fat (1g saturated fat), 172mg cholesterol, 724mg sodium, 70g carbohydrate (0 sugars, 4g fiber), 30g protein.
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