- 2 tablespoons light sesame oil
- 1 pound uncooked shrimp (21-25 count), peeled, deveined, tails removed
- 1/4 teaspoon crushed red pepper
- 2 cups broccoli florets
- 1 small red pepper, cut into 2-inch-long strips
- 1 1/2 cups Swanson® Chinese Hot & Sour Flavor Infused Broth
- 2 tablespoons cornstarch
- Hot cooked rice
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 4 minutes, stirring often. Remove the shrimp from the skillet.
- Heat the remaining oil in the skillet. Add the crushed red pepper, broccoli and red pepper strips. Cook for 2 minutes, stirring occasionally. Add 1 1/4 cups broth and heat to a boil.
- Stir the remaining broth and the cornstarch in a small bowl until the mixture is smooth. Add the cornstarch mixture and the shrimp to the skillet and cook and stir for 2 minutes or until the mixture boils and thickens and the shrimp are cooked through. Serve the shrimp mixture over the rice.