Shrimp Fandango

• 1 Tbsp. peanut oil
• 1/4 c. each: diced yellow and red bell peppers (large dice)
• 1 garlic clove, minced
• 10 oz. shelled and deveined large shrimp
• 1/4 c. dry vermouth
• 1/2 c. Chinese snow peas (stem ends and strings removed), steamed until tender-crisp
• 1/2 c. julienne cut carrots (matchstick pieces), steamed until tender-crisp
• dash of each: salt and hot sauce
• 1/2 c. sliced scallions (green onions)
• 1 c. cooked long grain rice, hot (optional)

1. In 10-inch skillet, heat oil over medium heat.
2. Add peppers and garlic and saute until peppers are tender, about 2 minutes. Increase heat to high.
3. Add shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 2 minutes.
4. Add vermouth; continue to stir and cook until liquid is reduced, about 2 minutes. Add remaining ingredients, except rice.
5. Cook, stirring constantly, until heated through.
6. If desired, serve over hot rice.

peanut oil, red bell peppers, garlic, shrimp, chinese snow peas, julienne, salt, scallions, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=595 (may not work)