Red Lobster's Spicey Spring Shrimp Stir-Fry

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Red Lobster's Spicey Spring Shrimp Stir-Fry

Serving Size: 4

Ingredients:

Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound medium or large shrimp -- cooked, peeled,
tail left on
1/2 pound rice noodles
(or 2 packs of ramen type noodles)
2 tablespoons vegetable oil
2 carrots -- cut into matchsticks
1/2 pound snow peas -- trimmed
1 small green chili -- cored, seeded,
and cut into julienne strips
1 small red chili -- cored, seeded,
and cut into julienne strips
1 tablespoon very-thinly-sliced ginger
1 garlic clove -- minced
1 bunch scallions - (8 to 10 ea) -- sliced thin
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
3 tablespoons orange juice

If you are cooking your own shrimp be sure not to over cook them.

Prepare the rice noodles or ramen noodles according to their directions
(for ramen noodles do not add seasoning packet). Drain well and hold
warm.

In a large skillet, heat oil over medium-high heat. Add carrots, snow
peas, peppers, ginger, garlic, scallions, and stir-fry for 2 to 3 minutes. Add shrimp and cook for 1 to 2 minutes.

Add vinegar, soysauce, sesame oil, and orange juice. Stir-fry for 1
minute.

This recipe yields 4 servings.