Shrimp Fandango

Name: Shrimp Fandango
Ingredients: 1 Tbsp. peanut oil; 1/4 c. each: diced yellow and red bell peppers (large dice); 1 garlic clove, minced; 10 oz. shelled and deveined large shrimp; 1/4 c. dry vermouth; 1/2 c. Chinese snow peas (stem ends and strings removed), steamed until tender-crisp; 1/2 c. julienne cut carrots (matchstick pieces), steamed until tender-crisp; dash of each: salt and hot sauce; 1/2 c. sliced scallions (green onions); 1 c. cooked long grain rice, hot (optional)

10 ingredients

6 steps

Ingredients

1 Tbsp. peanut oil
1/4 c. each: diced yellow and red bell peppers (large dice)
1 garlic clove, minced
10 oz. shelled and deveined large shrimp
1/4 c. dry vermouth
1/2 c. Chinese snow peas (stem ends and strings removed), steamed until tender-crisp
1/2 c. julienne cut carrots (matchstick pieces), steamed until tender-crisp
dash of each: salt and hot sauce
1/2 c. sliced scallions (green onions)
1 c. cooked long grain rice, hot (optional)

Directions

1

In 10-inch skillet, heat oil over medium heat.
2

Add peppers and garlic and saute until peppers are tender, about 2 minutes. Increase heat to high.
3

Add shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 2 minutes.
4

Add vermouth; continue to stir and cook until liquid is reduced, about 2 minutes. Add remaining ingredients, except rice.
5

Cook, stirring constantly, until heated through.
6

If desired, serve over hot rice.