Cajun Shrimp and Pepper Stir-Fry

3
Total Time
24 min
Prep
20 min
Cook
4 min
Serves
4
Difficulty
Easy
This sauce has a hint of heat from the cayenne and the addition of reduced-fat sour cream gives it a decadent richness.

Ingredients

canned clam juice

½ cup(s)

cornstarch

1 tsp

peanut oil

2 Tbsp, divided

minced garlic

1 Tbsp

uncooked shrimp

1 pound(s), peeled, deveined, and patted dry

paprika

1 tsp, sweet variety

table salt

½ tsp

cayenne pepper

tsp

uncooked bell pepper(s)

2 cup(s), orange and yellow varieties, cut into 1/4-inch

reduced-fat sour cream

6 Tbsp

fresh parsley

2 Tbsp, minced

Instructions

  1. In a small bowl, combine clam juice and cornstarch.
  2. 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.
  3. 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.

Notes

If you can’t find orange or yellow bell peppers substitute with red.

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