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...

 

• 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

1. Sauté onion and bell pepper strips in butter and olive oil; remove from skillet
2. Season shrimp with lemon-pepper and add to skillet, sauté until cooked and pink, about 8 minutes
3. Return vegetables to skillet and add Worcestershire sauces, Tony’s, and roasted garlic
4. Add pineapple, sweet & sour sauce, and corn starch mixture
5. Serve over yellow rice

Serves 4