California Pink Shrimp Stir Fry With Peppers and Mango |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Nutritional analysis per serving: calories: 216 grams of fat: 3 mg. cholesterol: 172 mg. sodium: 809 Ingredients:
1 lb cooked shrimp |
1 cup red pepper |
1 cup yellow pepper |
1 cup green sweet pepper |
1 cup yellow onion |
3 jalapeno chiles |
2 limes, juice of |
1 cup mango, slices |
1/3 cup mango juice |
1 teaspoon butter |
1 teaspoon olive oil |
fresh ground black pepper |
Directions:
1. Remove seeds and stem from sweet peppers and cut into thin strips. (Strips may be left long or cut in 1 inch pieces.)
2. Peel onion and cut into thin strips about one inch long.
3. Carefully remove seeds and stems from the jalapeno peppers and mince flesh.
4. Heat butter and olive oil together in a large non-stick skillet.
5. Saute onion and sweet peppers on medium heat until tender but still crisp, about 4-5 minutes.
6. Continue cooking and add mango slices, California Pink Shrimp, mango juice, lime juice and chilies.
7. Toss gently until shrimp and mango slices are heated.
8. Serve with cooked couscous or rice.
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