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Ingredients

• 5 jumbo shrimp per person - with shells still on, yet de-veined and cleaned. - Available this way as frozen in bags and per pound in your fish section as the store. (I went with the frozen and pick your own - they are already cleaned, deveined and can easily be thawed quickly in cold water which is what I did) - these shrimp satisfy super-picky people with their freshness - as they are cleaned and frozen basically right on the boat.
• 1 large red sweet bell pepper
• 1 large green sweet bell pepper
• 1 large yellow sweet bell pepper
• 2 large onions, cut up into large slices/chunks
• 1-2 cups of shredded/sliced thin cabbage
• 5 garlic cloves minced - divided into two piles
• 1 cup or more of snap peas(optional)
• 1 cup sliced mushrooms (optional)
• 1/2 cup quick candied walnuts (optional) (recipe posted)
• red chili flakes (optional)
• ***For marinade:
• 1-2 inches of ginger peeled and sliced thin
• 1/4 cup of orange juice
• 2 tablespoons red chili sesame oil (preferred) or olive oil
• 2 or 3 tablespoons hoisin sauce (available in the Asian section of your grocery store - I prefer Kikkomen' hoisin sauce) - really makes the dish!
• 2 tablespoons of low sodium soy sauce
• 1/2 of your minced garlic
• ***For Sauce
• 1-2 teaspoon sugar
• juice from marinade after shrimp have been drained of it.
• 1/2 + cup water
• 2 tablespoons cornstarch
• 2+ tablespoons hoisin sauce
• ***cooked rice ready to serve since this dish cooks up quite quickly.

Description

Easy And Quick And Oh So Tasty, I Had To Share This Concoction I Made Last Night. The Colors Are Bright, The Food Healthy - Serve It Up With Cilantro Basmati Rice As Shown In Photo. You Could Easily Grill Or Sautee Shrimp As Well Which I Had Originally In

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