Stir-Fry Shrimp, Almonds and Vegetables

RH Staff

SUGAR FOODS CORP.

Yield: 12 servings.

2/3 cup sesame oil or olive oil
9 stalks green onions, sliced in 1" pieces
11/2 cups carrots, shredded
2 large zucchini, julienne strips
9 stalks celery, diced
30 cherry tomatoes
3 cups green beans, diced in 2" pieces
12 strips bacon, crisp, crumbled
2/3 cup cilantro, diced
3 Tbsp. Thai-style chili paste
1 Tbsp. Thai curry paste
11/2 tsp. salt
1/2 tsp. pepper
31/2 lbs. shrimp (#26-30 count), raw, peeled
21/2 cups Almond Toppers™Szechwan Slivers

Heat oil in large skillet. Stir in onions, carrots, zucchini and celery. Sautè until crisp tender, approximately 5 to 7 minutes. Stir in tomatoes, beans and bacon. Sautè 1 minute. Stir in cilantro, spices and shrimp. Toss to coat. Stir-fry until shrimp are cooked through. Stir in Almond Toppers™ Szechwan Slivers and toss.