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Gallery Sweet-and-Sour Shrimp Credit: Stephen Johnson Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 tablespoon plus 1 1/2 teaspoons vegetable oil, divided 1 pound peeled, deveined large shrimp Pinch of red-pepper flakes 1 chopped red bell pepper 1 can (15.25 ounces) Del Monte® Sliced Peaches in Heavy Syrup 1 tablespoon finely grated peeled fresh ginger Cilantro Rice with lemon wedges, for serving
Gallery Sweet-and-Sour Shrimp Credit: Stephen Johnson
Recipe Summary Servings: 4
Gallery
Sweet-and-Sour Shrimp Credit: Stephen Johnson
Sweet-and-Sour Shrimp
Credit: Stephen Johnson
Sweet-and-Sour Shrimp
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon plus 1 1/2 teaspoons vegetable oil, divided 1 pound peeled, deveined large shrimp Pinch of red-pepper flakes 1 chopped red bell pepper 1 can (15.25 ounces) Del Monte® Sliced Peaches in Heavy Syrup 1 tablespoon finely grated peeled fresh ginger Cilantro Rice with lemon wedges, for serving
Directions
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook shrimp and red-pepper flakes until shrimp are opaque. Transfer to a plate. Heat 1 1/2 teaspoons oil and cook bell pepper until crisp-tender, 1 minute. Add Del Monte® Sliced Peaches in Heavy Syrup, bring to a boil and cook until thickened. Stir in shrimp and ginger. Sprinkle with cilantro and serve over rice with lemon wedges.
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
