Southwestern Stir-Fried Shrimp

 

2

tablespoons lime juice

2

teaspoons cornstarch

1/2

teaspoon ground cumin

1/4

teaspoon salt

1/4

teaspoon pepper

1

lb uncooked deveined peeled large shrimp (about 24), thawed if frozen, tail shells removed

1

large yellow bell pepper, chopped (1 1/2 cups)

1

large red bell pepper, chopped (1 1/2 cups)

1

medium onion, chopped (1/2 cup)

1/3

cup Progresso® chicken broth (from 32-oz carton)

2

cloves garlic, finely chopped

1/8

teaspoon ground red pepper (cayenne)

2

tablespoons chopped fresh cilantro

• 1 In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
• 2 Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.