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    Garlic Shrimp

    Source of Recipe

    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.




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