Foods

Starting this issue, Madyaas Pen will publish selected recipes for our young cooks and home managers for their cooking and eating pleasures. " Pepper Shrimp In Peanut Butter Sauce" will be the first recipe.

Pepper Shrimp in Peanut Sauce

Start to Finish: 30 minutes
Ingredients
1 pound fresh or frozen shrimp in shells
8 ounces farfalle (bow-tie pasta)
or linguine or 1 cup long grain rice
1/2 cup water
1/4 cup orange marmalade
2 tablespoons peanut butter
2 tablespoons soy sauce
2 teaspoons cornstarch
1/4 teaspoon crushed red pepper
1 tablespoon cooking oil
2 medium red, yellow, and/or green sweet
peppers, cut into strips (about 2-1/2 cups)
6 green onions, bias-sliced into 1-inch pieces chopped peanuts (optional)
Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside.
2. Cook pasta or rice according to package directions; drain.
3. Meanwhile, for sauce, in a small bowl stir together water, orange marmalade, peanut
butter, soy sauce, cornstarch, and crushed red pepper. Set aside.
4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.)
Preheat on medium-high heat. Add pepper strips and green onions; stir-fry for 1 to 2
minutes or until crisp-tender. Remove and set aside.
5. Add half of the shrimp to wok; stir-fry 2 to 3 minutes or until shrimp turn opaque; remove and
set aside. Repeat with the remaining shrimp.
6. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Cook and stir for
2 minutes more. Remove from heat; keep sauce warm.
7. In a 4-quart Dutch oven or kettle combine cooked pasta or rice, vegetable mixture, and
shrimp; cook over medium heat until heated through, tossing gently to mix. Serve shrimp
mixture on dinner plates. Top with sauce. If desired, sprinkle with chopped peanuts.
Makes 4 servings.