Dinner: Citrus Shrimp with Sugar Snap Peas
What You'll Need:
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) minced peeled fresh ginger
1 teaspoon (5 ml) minced orange zest
1 clove garlic, minced
1/4 teaspoon (1 ml) crushed red pepper flakes
1 pound (454 grams) uncooked large shrimp, peeled and deveined
11/2 tablespoons (22.5 ml) canola oil
4 green onions, cut into thin slices
1 pound (454 grams) sugar snap peas, ends trimmed and strings removed
1/4 cup (59 ml) chicken broth
2 tablespoons (30 ml) fresh orange juice
How You'll Make It:
1. In a bowl large enough to hold the shrimp, mix the soy sauce, ginger, orange zest, garlic, and red pepper flakes. Add the shrimp and mix to coat. Chill for 15 minutes.
2. In a large frying pan, heat the oil over high heat. Add the shrimp mixture, green onions, and snap peas. Stir until the shrimp are evenly pink and just opaque in the center, about 2 minutes. Add the broth and orange juice and cook to reduce the sauce slightly, about 1 minute longer.