Black Sweet Cherry Thai Shrimp


  • 8 ounces dried spaghetti broken in half
  • 1 tablespoon chili oil
  • 2 pounds raw shrimp shelled and deveined
  • 3 cups broccoli florets
  • 1/4 cup soy sauce
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon minced garlic
  • 1 (10 oz.) DICKINSON’S® Pure Black Sweet Cherry Preserves
  • 1/4 cup Jif® Creamy Peanut Butter
  • 4 medium green onions sliced
  • 1/3 cup cashews


  1. COOK spaghetti according to package directions and drain. Heat chili oil in large skillet over medium-high heat. Saute shrimp 3 minutes or until opaque. Remove shrimp from pan.
  2. ADD broccoli, soy sauce, ginger and garlic to skillet and stir-fry 5 minutes. Add preserves and peanut butter to pan and stir. Return shrimp to pan, add spaghetti and toss. Garnish with onions and cashews.

Yield: 6 servings