California Shrimp Stir Fry with Peppers and Mango
Dinner can be ready in only 3/4 hour total!
1 lb cooked California Pink Shrimp
1 cup each red, yellow, green sweet peppers
1 cup red, white or yellow onion
1 jalapeno chili
4 tablespoons lime juice
1 cup sliced mangoes
1/3 cup mango or apple juice
2 tsp each butter & olive oil
- fresh ground black pepper and salt to taste
YIELD: Serves 4
- Remove seeds and stem from sweet peppers and cut into thin strips. (Strips may be left long of cut in 1 inch pieces.) Peel onion and cut into thin strips about one inch long. Carefully remove seeds and stems from the jalapeno pepper and mince flesh. Heat butter and olive oil together in a large non-stick skillet. Saute onion and sweet peppers on medium heat until tender but still crisp, about 4-5 minutes. Continue cooking and add mango slices, California Pink Shrimp, mango juice, lime juice and chiles. Toss gently until shrimp and mango slices are heated. Serve with cooked couscous or rice.