1 tbsp ginger, finely chopped
1 tbsp lime juice
2 cloves garlic, finely chopped
½ tsp red pepper flakes, crushed
1 lb shrimp, peeled and deveined
2 tbsp oil, canola or peanut, divided
1 stalk celery, thinly sliced on the diagonal
½
red onion, medium, thinly sliced
½ red bell pepper, thinly sliced
½ cup snow peas , or sugar snap peas
⅓ cup Crosse & Blackwell Peach Zinfandel Chutney
2 tbsp cilantro, finely chopped
½ cup Mandarin orange sections, drained
2 tbsp peanuts, chopped, optional
Combine ginger, lime juice, garlic and red pepper flakes in medium bowl.
Add shrimp; refrigerate 10 minutes.
Heat 1 tablespoon of oil over high heat in a wok or a large skillet.
Add celery, onion, red bell pepper and peas; cook 1 minute.
Remove from pan.
Heat remaining oil over high heat.
Add shrimp; cook, stirring constantly, for 3 to 4 minutes or until shrimp is cooked through.
Stir in cooked vegetables and chutney.
Garnish with cilantro and Mandarin orange sections.
Sprinkle with chopped peanuts; serve immediately.
Sugar: 12g
:
Calcium: 129mg
Calories: 209kcal
Carbohydrates: 18g
Cholesterol: 191mg
Fat: 7g
Fiber: 1g
Iron: 2mg
Potassium: 189mg
Protein: 17g
Saturated Fat: 1g
Sodium: 605mg
Vitamin A: 694IU
Vitamin C: 30mg
