Ingredients
- ½ cup chopped dried apricots
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 red bell pepper, cored and sliced into 1/4-inch strips
- ½ cup thinly sliced green onions, with some of the green tops
- 1 large clove garlic, minced
- 1 pound jumbo shrimp, peeled and deveined
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
Why This Meal Is A Winner
Cooking Pointers
- Cook shrimp just until they turn pink to avoid toughness.
- Use a non-stick pan to prevent the glaze from burning.
Directions
Combine the apricots with the orange liqueur in a small bowl and let it sit for at least 15 minutes to soak up the flavors. Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Toss in the bell pepper and green onions, stirring constantly for about 2 minutes until they start to soften. Add the garlic and cook for another minute until it smells amazing. Turn the heat down to medium and add the shrimp, cooking just until they turn pink—this should take around 2 minutes. Pour in the apricot and liqueur mixture, stirring everything together and letting it cook for about 3 minutes so the flavors meld. In a separate bowl, whisk together the water, lemon juice, soy sauce, cornstarch, and a pinch of pepper. Pour this sauce into the skillet and stir it in, cooking for another minute until it thickens up a bit and everything is heated through. Serve right away and enjoy!
