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Spicy Shrimp and Peppers

1/2 lb to 1 lb large shelled and deveined shrimp
1 green bell pepper cut into thin wedges
1 red bell pepper cut into thin wedges
1 small onion (optional)
2 cups cooked, cooled and separated white rice
Juice of 1/2 a lemon
1 1/2 tablespoons fresh thyme
1 1/2 teaspoons mustard
crushed hot red peppers to taste
1/2 teaspoon sugar
1 Tablespoon garlic, minced
1/4 cup teriyaki or soy sauce
3/4 cup water
1 Tablespoon butter or margarine
salt and pepper

Turn the heat under a wok or skillet on at a medium high heat and
add enough oil to coat the pan without having a deep well of oil
in the bottom. Put in bell peppers and add seasonings. Stir in
garlic, salt and pepper, and optional onion. Keep moving the pan
and stirring the peppers. Introduce the sugar to pan in parts not
all at once, remembering to keep stirring.

Add in the lemon juice and let it blend in. After it's blended in
add the shrimp and let them get coated by the contents of the pan.
Stir in the thyme. Once its fully incorporated sprinkle in some
paprika covering the shrimp, it adds a nice splash color. Stir in
the crushed hot red peppers. Add in the mustard and then the
margarine or butter. When the margarine melts and the mustard is
fully blended add in the soy sauce. You should have a small amount
of liquid in the wok now. Add in the water now, reduce the heat
and let the mixture simmer some but remember to keep stirring
occasionally. Don't let it reduce too much.

When it starts to boil remove the shrimp and peppers from the wok
and keep warm. Now add the precooked rice to the wok and let it
soak up the liquid. Spoon out the rice and then spoon out the
shrimp right on top of it. For the final touch drizzle a little
honey over the food.


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