Asian Shrimp Stir-Fry
2 tablespoons canola oil
1 pound uncooked large shrimp (20/25 count per pound), peeled and deveined
1 red bell pepper, sliced (about 1 cup)
1 large yellow onion, sliced (about 1 cup)
2 cloves garlic, minced
1 (1-inch) piece fresh ginger root, peeled and minced (about 1 tablespoon)
1/4 teaspoon crushed red pepper
1 packet Swanson® Flavor Boost™ Concentrated Seafood Broth
1 tablespoon soy sauce
1 teaspoon sugar
1/4 cup water
1/4 teaspoon sesame oil
1 teaspoon sesame seeds
1 green onion, sliced (about 2 tablespoons)
Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry for 3 minutes or until cooked through. Remove the shrimp from the skillet.
Add the red bell pepper and yellow onion to the skillet and stir-fry for 2 minutes or until the vegetables are tender-crisp.
Add the garlic, ginger root and crushed red pepper to the skillet and stir-fry for 30 seconds. Return the shrimp to the skillet. Stir in the concentrated broth, soy sauce, sugar and water and cook for 1 minute or until the mixture is hot. Remove the skillet from the heat and stir in the sesame oil. Sprinkle the shrimp mixture with the sesame seeds and green onion.
No need to order takeout, this sizzling skillet stir-fry is on the table in less than 20 minutes. Fresh vegetables, shrimp and a perfectly seasoned sauce combine for an unforgettable meal the whole family will enjoy.
September 26, 2012