Title: Sesame Shrimp Stirfry
Categories: Shellfish Asian Entree Stirfry
Yield: 4 Servings

1	lb	Shelled, deveined medium size shrimp
1/4	ts	Ground ginger
1/4	ts	Cayenne pepper
1		Clove garlic, finely chopped
1	tb	Sesame seeds
1/4	ts	Black pepper
2	c	Instant rice
2	tb	Dark Asian sesame oil
1		Sweet red pepper, sliced into thin strips
1		Sweet yellow pepper, sliced into thin strips
3		Green onions, chopped
3	tb	Teriyaki sauce
1/2	lb	Sugar snap peas -OR- snow peas
1	tb	Cornstarch, mixed with 3/4 c chicken broth
1/4	ts	Salt

Combine shrimp, ginger, cayenne, garlic, sesame seeeds and pepper in a large resealable plastic bag.

Place rice in a heatprof serving bowl. Bring 2 1/2 c water to boiling in a large wok or skillet. Pour over rice in bowl. Cover with foil and set aside.

Heat oil in dry wok or skillet. Add sweet peppers and onion. Saute 3 to 4 minutes to slightly soften. Add teriyaki sauce. Add snap peas and shrimp. Saute for about 4 minutes. until shrimp are opaque. Add cornstarch mixture. Cook, stirring, until mixture boils. Sprinkle with salt.

To serve, fluff rice with a fork and spoon shrimp mixture over.

Nutrien Value Per Serving: 400 calories, 10g fat (2 g saturated), 25g protein 51g carbohydrate, 1036mg sodium, 162mg cholesterol

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