Southwestern Stir-Fried Shrimp

Bring a little of the southwest to your dinner table with this sassy shrimp and pepper stir-fry. MORE+ LESS-

By Betty Crocker Kitchens

August 2, 2010

Make with

Progresso Broth

Ingredients

tablespoons lime juice

teaspoons cornstarch

1/2

teaspoon ground cumin

1/4

teaspoon salt

1/4

teaspoon pepper

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

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

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

medium onion, chopped (1/2 cup)

1/3

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

cloves garlic, finely chopped

1/8

teaspoon ground red pepper (cayenne)

tablespoons chopped fresh cilantro

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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.

Enhance the southwest flavor by serving with steamed fresh broccoli spears sprinkled with a little grated lime peel.
One medium lime will give you enough juice for this recipe.