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Thursday, 23 June 2011 00:25 |
2 TBS butter 1 TBS olive oil 1 medium onion, finely chopped ½ red, yellow, and green bell peppers, cut into strips 1 pound medium shrimp, peeled and deveined 1 tsp Lemon and pepper seasoning mix 1 tsp Worcestershire sauce 1...
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- 2 TBS butter
- 1 TBS olive oil
- 1 medium onion, finely chopped
- ½ red, yellow, and green bell peppers, cut into strips
- 1 pound medium shrimp, peeled and deveined
- 1 tsp Lemon and pepper seasoning mix
- 1 tsp Worcestershire sauce
- 1 tsp white wine Worcestershire sauce
- 1 tsp Tony Chachere’s seasoning mix
- 2 cloves garlic peeled, roasted
- 1 medium-sized can pineapple chunks
- 1 small jar sweet & sour sauce
- 1 tsp corn starch dissolved in 3 TBS water
- ¼ cup toasted almonds
- Sauté onion and bell pepper strips in butter and olive oil; remove from skillet
- Season shrimp with lemon-pepper and add to skillet, sauté until cooked and pink, about 8 minutes
- Return vegetables to skillet and add Worcestershire sauces, Tony’s, and roasted garlic
- Add pineapple, sweet & sour sauce, and corn starch mixture
- Serve over yellow rice
Serves 4
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Last Updated on Wednesday, 06 July 2011 03:20 |