Recipe: Shrimp and Pierogy Skewers

SHRIMP AND PIEROGY SKEWERS

1 (12-ounce) box potato and cheddar mini pierogies
2 tablespoons vegetable oil, divided
1 red bell pepper, cored, seeded and cut into one-inch chunks
1 yellow bell pepper, cored, seeded and cut into one-inch chunks
1 green bell pepper, cored, seeded and cut into one-inch chunks
1 pound large shrimp, peeled and deveined

Saute, pan-fry or deep-fry pierogies as box directs.

Heat 1 tablespoon oil in 12-inch skillet over medium heat until hot. Add red, yellow and green bell pepper chunks. Cook about five minutes or until peppers are crisp-tender, stirring occasionally. Remove to plate.

Heat 1 tablespoon oil in same skillet over medium-high heat. Add shrimp; cook through until pink, about five minutes, stirring frequently.

Thread pierogies, bell peppers and shrimp onto eight-inch long wooden skewers. Serve.

Adapted from source: Mrs. T's Pierogies