Shrimp in Peanut Sauce
1 pound fresh or frozen shrimp in shells
8 ounces farfalle or linguine
1/2 cup water
1/4 cup orange marmalade
2 tbsp soy sauce
2 tbsp peanut butter
2 tsp cornstarch
1/4 tsp crushed red pepper
1 tbsp cooking oil
6 green onions, bias-sliced into 1-inch pieces
2 medium red, yellow, and/or green sweet peppers, cut into strips (2-1/2 cups)
Chopped peanuts (optional)
Thaw shrimp, if frozen, Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry; set aside. Cook pasta according to directions on package, drain.
Meanwhile, for sauce, stir together water, marmalade, soy sauce, peanut butter, cornstarch, and crushed red pepper in a small bowl. Set aside.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Heat on medium-high heat. Stir-fry green onions and pepper strips for 1 to 2 minutes or till tender-crisp. Remove and set aside.
Add half of shrimp to wok. Stir-fry for 2 to 3 minutes or till shrimp turn pink; remove and set aside. Repeat with remaining shrimp.
Stir sauce; add to center of wok or skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
Combine cooked pasta, vegetable mixture, and shrimp in a Dutch oven; heat through over medium heat, tossing gently to mix.
Serve on dinner plates; top with sauce. If desired, garnish with chopped peanuts.
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