Stir-Fried Jerk Shrimp and Peppers
2 tablespoons jerk sauce
1 tablespoon orange juice
3 medium uncooked scallion(s)
4 teaspoons peanut oil, or vegetable oil
1 tablespoon minced garlic
1 pound(s) uncooked shrimp, large, peeled, deveined, patted dry
3 cup(s), sliced orange bell pepper, and yellow beller peppers strips (1/4-inch wide)
½ teaspoon table salt
1. Combine jerk sauce and orange juice in small bowl; set aside. Thinly slice scallions, separating green sections from white sections.
2. Heat a 14-inch flat-bottomed wok (or 12-inch skillet) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact; swirl in oil. Add white parts of scallion and garlic; stir-fry 10 seconds or until fragrant. Push scallion mixture to sides of wok and carefully add shrimp; spreading them evenly in one layer. Cook undisturbed, 1 minute, until shrimp begin to sear; using a metal spatula, stir-fry 30 seconds, incorporating scallion mixture, until shrimp are orange but not cooked through.
3. Add peppers and sprinkle with salt; stir-fry 15 seconds or until just combined. Swirl in jerk sauce mixture; stir-fry 1-2 minutes or until shrimp are just cooked and vegetables are tender-crisp. Sprinkle on scallion greens; serve.
• Prep: 25 Minutes
• Cook: 5 Minutes
• Total Time: 30 Minutes
Source: Weight Watchers (Servings: 4 | Yield: 1 1/2 cups per serving)