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4 cups cooked basmati rice
1/2 lb. shrimp
1/4 cup sliced carrots
1/4 cup sliced zucchini
1/2 red bell pepper, cut in matchstick strips
1 can (16 oz.) pineapple chunks
1/4 cup SilverLeaf Mango Habanero Sauce
2 cloves garlic (or more)
1/2 cup pine nuts (or almonds)
2 Tbsp. Garlic flavored Olive Oil ( or Garlic & Basil flavored )
Salt to taste (optional)
In a wok or large skillet, sauté nuts and garlic in Garlic Olive Oil over medium heat until lightly browned. Remove nuts and garlic from oil and set aside. Add shrimp and sauté over high heat until pink. Remove and set aside. Add vegetables and cook for 2 minutes, add Mango Habanero Sauce and simmer for 2 minutes. Add shrimp, nuts, garlic, pineapple chunks and salt. Cook 1minute. Remove from heat and serve over hot rice.
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