Entrée

Shrimp "Grill-Fry"

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prep time

15 min

total time

23 min

makes

4 servings, 1-1/4 cups (300 mL) each

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photo by:

kraft

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What You Need

1/2 cup each coarsely chopped red and yellow peppers

1/2 cup sliced red onions

1/4 cup Kraft Catalina Dressing, divided

1 lb. (450 g) uncooked deveined peeled large shrimp

1 Tbsp. reduced-sodium soy sauce

1 tsp. grated gingerroot

1-1/2 cups sugar snap peas, trimmed

Make It

HEAT barbecue and grill pan on high heat.

COMBINE peppers, onions and 2 Tbsp. dressing. Combine shrimp, soy sauce, ginger and remaining dressing in separate bowl.

SPOON pepper mixture onto hot grill pan; cook and stir 2 min. Add shrimp; cook and stir 2 min.

ADD peas; cook and stir 2 to 4 min. or until shrimp turn pink and peas are crisp-tender.

kraft kitchens tips

Note

A grill pan is a pan with small holes or perforations in the bottom of the pan used to cook small pieces of food on the barbecue. If you don't have a grill pan, you can make your own by poking small holes in the bottom of large disposable aluminum foil pan.

Special Extra

For a fragrant toasty flavour, add 1 tsp. sesame oil to the stir-fry with the peas.

Food Facts

Sugar snap peas have tough chewy strings that are easily removed. Just break off the tip of each and pull the attached string to remove.