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Shrimp with Peppers

Yield 4 servings (serving size: 1 cup)
The peppers and onion simmer in a flavorful orange sauce; serve it over couscous or rice to catch every drop.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 1/2 cups red bell pepper strips
  • 1 cup vertically sliced Walla Walla or other sweet onion
  • 2/3 cup fresh orange juice (2 oranges)
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons jalapeño jelly
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon hoisin sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 242
  • caloriesfromfat 22 %
  • fat 6 g
  • satfat 0.9 g
  • monofat 2.8 g
  • polyfat 1.3 g
  • protein 27.2 g
  • carbohydrate 19.5 g
  • fiber 1.7 g
  • cholesterol 194 mg
  • iron 4 mg
  • sodium 499 mg
  • calcium 85 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until shrimp are done. Remove shrimp from pan with a slotted spoon; keep warm.

  2. Add bell pepper and onion to pan, and sauté for 2 minutes over medium-high heat. Add the orange juice; reduce heat, and simmer 3 minutes. Combine water and cornstarch in a small bowl. Add cornstarch mixture, basil, jelly, and lime juice to pan; bring to a boil. Cook 4 minutes, stirring occasionally. Add hoisin sauce; cook 1 minute. Stir in shrimp, salt, and black pepper.