When I was juggling college, work and a growing family, I made this recipe often. It takes only minutes to pull together.
—SALLY SIBTHORPE SHELBY TOWNSHIP, MI
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
2 tablespoons peanut oil
1 pound uncooked medium shrimp, peeled and deveined, tails removed
1 tablespoon minced fresh gingerroot
3 cups frozen pepper and onion stir-fry blend, thawed
3/4 cup mango chutney
2 tablespoons water
3/4 teaspoon salt
In a large skillet, heat oil over medium-high heat. Add shrimp and ginger; stir-fry 4-5 minutes or until shrimp turn pink. Stir in remaining ingredients; cook until vegetables are tender, stirring occasionally.