Description
A meal with lovely presentation that’s nice enough for dinner guests, but really quick and easy to make. Delicious served over white rice with a garnish of toasted slivered or sliced almonds.
Ingredients
- ½ cup chopped dried apricots
- ⅓ cup orange liqueur (such as Grand Marnier®)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 red bell pepper, cored and sliced into 1/4-inch strips
- ½ cup thinly sliced green onions, with some of the green tops
- 1 large clove garlic, minced
- 1 pound jumbo shrimp, peeled and deveined
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- ⅛ teaspoon freshly ground black pepper
Instructions
- Combine apricots and orange liqueur in a small bowl; let stand for at least 15 minutes.
- Heat butter and olive oil in a large skillet over medium-high heat. Add bell pepper and green onions; stir constantly for 2 minutes. Add garlic and cook until fragrant
- about 1 minute. Reduce heat to medium and stir in shrimp. Cook until shrimp turn pink
- about 2 minutes. Add apricot-orange liqueur mixture; cook and stir for 3 minutes.
- Whisk water
- lemon juice
- soy sauce
- cornstarch
- and pepper together in a small bowl. Pour into the shrimp mixture and stir until slightly thickened and heated through
- about 1 minute.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 50 mins
Servings: 4