No need to heat up your kitchen in the middle of summer. Prepare this stir-fry recipe on your outdoor barbecue and call it a "grill-fry."
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup each coarsely chopped red and yellow peppers
1/2 cup sliced red onions
1/4 cup KRAFT Catalina Dressing, divided
1 lb. (450 g) uncooked deveined peeled large shrimp
1 Tbsp. reduced-sodium soy sauce
1 tsp. grated gingerroot
1-1/2 cups sugar snap peas, trimmed
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How do I make it ?
Heat barbecue and grill pan on high heat.
Combine peppers, onions and 2 Tbsp. dressing. Combine shrimp, soy sauce, ginger and remaining dressing in separate bowl.
Spoon pepper mixture onto hot grill pan; cook and stir 2 min. Add shrimp; cook and stir 2 min.
Add peas; cook and stir 2 to 4 min. or until shrimp turn pink and peas are crisp-tender.
Kraft Kitchen Tips!
A grill pan is a pan with small holes or perforations in the bottom of the pan used to cook small pieces of food on the barbecue. If you don't have a grill pan, you can make your own by poking small holes in the bottom of large disposable aluminum foil pan.
For a fragrant toasty flavour, add 1 tsp. sesame oil to the stir-fry with the peas.
Sugar snap peas have tough chewy strings that are easily removed. Just break off the tip of each and pull the attached string to remove.
Calories From Fat
% Daily Value
Total fat 4 g
Saturated fat 0.5 g
Cholesterol 165 mg
Sodium 520 mg
Total carbohydrate 10 g
Dietary fibre 2 g
Sugars 6 g
Protein 19 g
4 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.