The peppers and onion simmer in a flavorful orange sauce; serve it over couscous or rice to catch every drop.
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
How to Make It
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.
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.