Apricot Habanero Crispy Shrimp

1 tablespoon of oil
2 scallions thinly sliced (white end, greens reserved for garnish)
1 red bell pepper (Julienne)
1 cup snow peas
¼ cup carrots
1 cup broccoli florets (cut small)
½ tsp. fresh ginger, grated
1 clove, fresh garlic chopped
¼ cup of Pork & Mindy’s Asian Plum Sauce
¼ cup Pork & Mindy’s Apricot Habanero Sauce
1 teaspoon toasted sesame seeds (garnish)
Leftover cold fried shrimp (tails off) (hit under the broiler for a couple of minutes to re-crisp)
Instant white rice (cook to package specifications)

Heat oil in pan over high heat, add chopped scallions, red bell pepper, snow peas, carrots and broccoli florets. Sautee for 5 minutes, stirring occasionally. Lower heat to medium. Add in garlic and ginger and cook until fragrant, about 30 seconds. Add sauces and let simmer 5 min. Add shrimp and toss to coat. Serve over white rice. Garnish with green onions and sesame seeds.

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