Asian Shrimp With Pea Pods & Bell Peppers

• 1 pound medium (31 to 35 count) fresh shrimp, peeled, deveined*
• 2 tablespoons cornstarch
• 1 tablespoon Chinese five-spice powder
• 1/4 teaspoon garlic powder
• 5 tablespoons Land O Lakes Butter
• 3/4 pound fresh snow peas, strings removed
• 1/2 cup matchstick cut carrots
• 4 green onions, cut diagonally into 1/2-inch pieces
• 1 large red bell pepper, cut into 1/2- to 1-inch pieces
• 2/3 cup chicken broth
• 1/2 cup orange marmalade
• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon cornstarch
• Chopped peanuts, if desired
• 2 cups hot cooked rice

1. Dry shrimp on paper towels.
2. Combine 2 tablespoons cornstarch, five-spice powder and garlic powder in large resealable plastic food bag; add shrimp.
3. Seal bag; shake to coat.
4. Melt 3 tablespoons butter in 12-inch nonstick skillet over medium-high heat until sizzling.
5. Add coated shrimp; cook, stirring often, 2-3 minutes or until shrimp turn pink.
6. Remove shrimp to bowl; keep warm.
7. Add remaining 2 tablespoons butter to same skillet.
8. Cook over medium heat until sizzling; add snow peas, carrots, onions and bell pepper.
9. Cook, stirring occasionally, 3-4 minutes or until vegetables are crisply tender.
10. Combine all remaining ingredients except peanuts and rice in bowl; mix well.
11. Pour into skillet with vegetables; cook 1-2 minutes or until mixture comes to a boil and thickens.
12. Stir in shrimp.
13. Continue cooking until heated through; add peanuts, if desired.
14. Serve over rice.
15. *Substitute 1 pound boneless skinless chicken breasts cut into 1-inch pieces.
16. Cook 4-5 minutes.

fresh shrimp, cornstarch, garlic, butter, snow peas, matchstick, green onions, red bell pepper, chicken broth, orange marmalade, soy sauce, rice vinegar, cornstarch, peanuts, rice

Taken from www.landolakes.com/recipe/3093/asian-shrimp-with-pea-pods-bell-peppers (may not work)