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Pepper Shrimp in Peanut Sauce


  I used orange marmalade that Myrna made from a recipe from the Barefoot Contessa to make this dish – certainly a luxury!  And it was worth it.  My husband and I are both shrimp fans and this dish was excellent.   The cookbook says this recipe is from 1995, when woks were really becoming trendy.                  
Pepper Shrimp in Peanut Sauce
  1        Pound  Shrimp -- fresh or frozen
  6        Ounces  Farfele -- or linguini
     ½    Cup  Water
     ¼    Cup  Orange Marmalade
  2        Tablespoons  Soy Sauce
  2        Tablespoons  Peanut Butter
  2        Teaspoons  Cornstarch
     ¼     Teaspoon  Crushed Red Pepper
  1         Tablespoon  Cooking Oil
  6         Each  Green Onion -- bias sliced into 1" pieces
  2         Medium  Red, Yellow and/or Green Bell Pepper, cut into thin strips
             Peanuts -- chopped (optional)
Thaw shrimp if frozen.  Peel and devein, leaving tails on.  Rinse and pat dry with paper towels.  Set aside.
Cook the pasta following package directions.
For sauce, in small mixing bowl, stir together the water, marmalade, soy sauce, peanut butter, cornstarch and red pepper.
Pour cooking oil into wok.  preheat over medium-high heat.  Stir-fry green onions and sweet pepper strips for 1 to 2 minutes until crisp-tender.
Remove from wok and keep warm.  Add shrimp to wok.  Stir fry for 2-3 minutes until shrimp turn pink; remove and keep warm.
Stir sauce; add to center of wok or skillet.  Cook and stir until thickened and bubbly.  Cook and stir for 2 minutes more.  Remove from heat.
Drain pasta and return to hot saucepan; add cooked vegetables, shrimp and thickened sauce.  Toss to combine.
If desired, sprinkle chopped peanuts on top.
4 Servings
  "Better Homes and Gardens 75 Years of All-Time Favorites"
Per Serving: 282 Calories; 10g Fat (30.1% calories from fat); 26g Protein; 23g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 738mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.

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