Sauteed Shrimp With Peppers
|Nonstick spray coating||2 Tablespoon|
|Sweet red pepper||1 Small, cut into thin strips|
|Green pepper||1 Small, cut into thin strips|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Shrimp||1⁄2 Pound, peeled and deveined (Fresh/Frozen)|
|Canned sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Apricot preserves||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Bottled hot pepper sauce||1 Dash|
|Toasted sesame seeds||1 Teaspoon|
Spray a medium skillet with nonstick spray coating.
Heat skillet over medium heat.
Add red and green pepper, onion, and garlic; cook for 3 to 4 minutes or till tender.
Add shrimp and water chestnuts.
Cook and stir for 3 to 4 minutes or till shrimp turn pink.
Remove from heat.
Stir in apricot preserves, soy sauce, and hot pepper sauce.
Sprinkle with sesame seeds.