Shrimp Stir-Fry with Peach Chutney
I came up with this recipe when I was doing a freezer clear-out and found a couple of jars of my delicious peach chutney that needed to be eaten up before late summer when I would make a fresh batch.
This recipe is a lot like sweet and sour shrimp, but without the deep-frying and the hassle of making the sauce or having to buy the sauce off the shelf at the grocery store.
Everything comes together super-fast and makes quite an elegant one-dish meal when served over rice or noodles.
- 2 tablespoons pecan oil or other high-heat oil
- 1 tablespoon ginger (minced)
- 1 teaspoon garlic
- 1 pound shrimp (shelled and deveined)
- 1 cup peach chutney
- 1/2 small red onion (chopped)
- 2 cups sugar snap peas (string removed)
- 2 cups red bell pepper (cut into slices)
- 2 tablespoons soy sauce
- 2 cups steamed rice or noodles
- 1
Prepare ginger, onions, sugar snap peas, red bell peppers and set aside.
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Heat a large, heavy pan (I used my Smithey 11" deep skillet for this recipe, but a wok will work fine, also) and add the pecan oil, or other high-heat oil.
Add the ginger and garlic to the pan and stir for about 30 seconds. Add the shrimp and cook for about a minute, stirring constantly--the shrimp will just start to turn a pale salmon color.
- 3
Add the rest of the ingredients and stir to coat thoroughly.
- 4
Cover and cook for 6-7 minutes until the shrimp are cooked through and the vegetables are heated through, but still crisp.
- 5
Serve over steamed rice with extra soy sauce and chutney on the side.
Enjoy with a glass of dry Gewurztraminer or a nice Albarino.
Thank you for visiting my site! I hope you love the recipe!
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