(stovetop): Thaw completely in fridge. Cook rice (included). Heat 1 Tbsp. oil in a frypan over medium heat. Carefully add shrimp, sugar snap peas, sauce, and ¼ c. water (Split Orders, add 2 Tbsp. water). Bring to a boil, stirring. Reduce heat and simmer, stirring, 4-5 min. OR until shrimp are pink and sauce is somewhat thickened. Serve over rice. Suggested Sides: Lettuce strips tossed with an Asian-Style dressing, sprinkled with sesame seeds.
Shrimp, sugar snap peas, tomato paste, sherry, hoisin sauce, reduced sodium soy sauce, sugar, chili paste, canola oil, garlic, ginger, crushed red pepper, sesame oil, rice (white or brown)
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