Shanghai Shrimp with Spicy Peach Zinfandel Sauce


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This complex dish with features like Mandarin oranges and snap peas is truly gourmet.

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  • 1 Tbs. peeled, finely chopped fresh ginger
  • 1 Tbs. lime juice
  • 2 cloves garlic, finely chopped
  • 1/2 tsp. crushed red pepper flakes
  • 1 lb. medium shrimp, peeled and deveined
  • 2 Tbs. canola or peanut oil, divided
  • 1 stalk of celery, sliced thinly on the diagonal
  • 1/2 medium red onion, sliced thinly
  • 1/2 red bell pepper, sliced thinly
  • 1/2 C. snow peas or sugar snap peas
  • 1/3 C. Crosse & Blackwell Peach Zinfandel Chutney
  • 2 Tbs. finely chopped cilantro
  • 1/2 C. Mandarin orange sections, drained
  • 2 Tbs. chopped peanuts (optional)

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Combine ginger, lime juice, garlic and red pepper flakes in medium bowl. Add shrimp; refrigerate 10 minutes. Heat 1 Tbs. oil over high heat in wok or large skillet. Add celery, onion, red bell pepper and peas; cook 1 minute. Remove from pan. Heat remaining oil over high heat. Add shrimp; cook, stirring constantly, for 3-4 minutes or until shrimp is cooked through. Stir in cooked vegetables and chutney. Garnish with cilantro and Mandarin orange sections. Sprinkle with chopped peanuts; serve immediately.

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