Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Garlic Shrimp


    Source of Recipe


    unknown
    pound large shrimp, shelled and deveined
    2 cloves garlic, minced
    2/3 cup fresh mushrooms, washed and sliced
    4 green onions, cut into 2" julienne strips
    1 can (8 oz.) water chestnuts, drained and sliced
    2/3 cup edible pea pods, tough ends and strings removed
    1 tablespoon cornstarch, dissolved in 1/2 cup water
    cup dry white wine
    1 tablespoon oyster sauce
    1 package (1 teaspooon) chicken bouillon granules
    2 tablespoons low-sodium soy sauce
    1 teaspoon sesame oil
    Sugar substitute equal to 1/2 teaspoon sugar


    In a large, heavy skillet sprayed heavily with nonstick spray, stir-fry shrimp and 1 clove minced garlic over medium-high heat. When cooked, remove from pan and keep warm. Respray pan with nonstick spray. Add remaining garlic, mushrooms and green onions. Cook over medium-high heat, stirring often. Cover to steam-saute if vegetables become too dry. Remove from pan when crisp-tender and keep warm with shrimp. Add remaining ingredients to pan and cook, stirring constantly, until pea pods are crisp-tender and sauce is thickened. Stir in shrimp and vegetables. Serve with plain white rice.

    Serves 3.



    Per serving: 196 cal. (17% from fat); 26.4 g protein; 3.75 g fat (0.63 g sat.); 15.2 g carbo.; 478 mg sodium; 173 mg chol.; 3.2 g fiber. Exchanges: 3-1/2 lean meat, 1 bread. Add 1 fat exchange to meal plan.





 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |