Apricot-Glazed Shrimp

SUBMITTED BY: Aletha Graves

"'My husband has always been a beef and pork man, but after 53 years, I've finally gotten him to eat seafood,' writes Aletha Graves of Bellingham, Washington. 'Sometimes I substitute cubed pork for the shrimp, and that's excellent, too!'"

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PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons apricot preserves
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame seeds, toasted
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1/4 cup sliced green onions
1 garlic clove, minced
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sliced water chestnuts, drained
1 1/2 cups hot cooked rice

DIRECTIONS

In a bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside. In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.

FOOTNOTE

Nutritional Analysis: One serving (1 cup stir-fry mixture with 3/4 cup rice) equals 471 calories, 8 g fat (1 g saturated fat), 172 mg cholesterol, 724 mg sodium, 70 g carbohydrate, 4 g fiber, 30 g protein.