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Return to browsing category: Fish & Seafood

Citrus-y Stir-fry shrimp by Marjorie Dudley serves: 2	No ratings Rating Details Rate this recipe Printable View Print Index Cards

shrimp dinner, from Hungry Girl Cookbook

Ingredients:

10 ounces

raw peeled deveined shrimp, tails removed

3 cups

snow peas

3 cups

white mushrooms, quartered

1/2 cup

canned sliced water chestnuts, drained & halved

1/3 cup

freshly orange juice (straight from the fruit)

1/2 teaspoon

cornstarch

2 1/2 teaspoon

Splenda No Cal. Sweetener (granulated)

3 tablespoons

light or low-sodium soy sauce

2 1/2 teaspoons

minced garlic

2 tablespoons

chopped scallions (optional)

Directions:

Bring a medium pot filled two-thirds of the way with water to a boil.
Meanwhile, in a small dish, combine orange juice, soy sauce, Splenda, conrnstarch, and garlic (if using scallions, add those as well). Mix thoroughly and transfer to a small saucepan. Set heat to low and cook 5 minutes, stirring often.
Remove sauce from heat, transfer back to the small dish, and set aside.
Once the pot of water has reached a full boil, add shrimp. Cook until shrimp are opaque (about 35 minutes for large shrimp). Drain water, and rinse shrimp in cold water and set aside.
In a large pot or wok sprayed with nonstick spray, cook snow peas and mushrooms at medium heat, stirring occasionally, for 5 to 7 minutes. (Veggies should still be crisp.)
Add shrimp, water chestnuts, and sauce. Stir and continue to cook for 2 to 3 more minutes, until entire dish is thoroughly heated and mixed.

Categories:

Fish & Seafood
Low Calorie
Low Fat
Main Dishes