Cajun Shrimp and Pepper Stir-Fry
- Total Time
This sauce has a hint of heat from the cayenne and the addition of reduced-fat sour cream gives it a decadent richness.
canned clam juice½ cup(s)
peanut oil2 Tbsp, divided
minced garlic1 Tbsp
uncooked shrimp1 pound(s), peeled, deveined, and patted dry
paprika1 tsp, sweet variety
table salt½ tsp
cayenne pepper⅛ tsp
uncooked bell pepper(s)2 cup(s), orange and yellow varieties, cut into 1/4-inch
reduced-fat sour cream6 Tbsp
fresh parsley2 Tbsp, minced
- In a small bowl, combine clam juice and cornstarch.
- Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water dropped on the surface vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of peanut oil, add garlic and stir-fry 10 seconds or until fragrant. Push garlic mixture to sides of wok, carefully add shrimp, and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting shrimp begin to sear. Sprinkle in paprika, salt and cayenne. Then, using a metal spatula, stir-fry 30 seconds, incorporating garlic mixture, until shrimp is lightly browned but not cooked through.
- Swirl in remaining 1 tablespoon oil. Add peppers and stir-fry 30 seconds or until just combined. Swirl in clam mixture and stir-fry 1 to 2 minutes or until shrimp is just cooked and vegetables are tender-crisp. Stir in sour cream and sprinkle on parsley. Yields 1 cup per serving.