Shrimp & Vegetable Rice
- Number of Servings: 6
Ingredients
1.25 cups chicken broth2 tablespoons cornstarch1 teaspoon vegetable oil2 carrots, diced2 cups snow peas (optional - not included in nutitional info - I prefer it without)3 tablespoons reduced-sodium soy sauce2 teaspoons asian sesame oil1.25 pounds large shrimp, peeled & deveined3 cups hot cooked long grain rice
1. In a small bowl, combine 1/4 cup of the chicken broth and the cornstarch; stir until the cornstarch dissolves
2. In a large non-stick skillet, heat the vegetable oil. Add the carrots and 1/3 cup of the remaining broth; cook 2 minutes, then stir in the snow peas, 1/3 cup of the remaining broth, the soy sauce and sesame oil. Reduce the heat and simmer, covered, until the snow peas are tender crisp, about 5 minutes.
3. Add the shrimp and the remaining 1/3 cup of broth; stirring occasionally, just until the shrimp turn pink, 3-4 minutes. Increase the heat and bring to a boil. Stir in the dissolved corn-starch; cook, stirring frequently, until thickened, about 2 minutes. Stir in the rice.
Number of Servings: 6
Recipe submitted by SparkPeople user STEPHANIE0982.
2. In a large non-stick skillet, heat the vegetable oil. Add the carrots and 1/3 cup of the remaining broth; cook 2 minutes, then stir in the snow peas, 1/3 cup of the remaining broth, the soy sauce and sesame oil. Reduce the heat and simmer, covered, until the snow peas are tender crisp, about 5 minutes.
3. Add the shrimp and the remaining 1/3 cup of broth; stirring occasionally, just until the shrimp turn pink, 3-4 minutes. Increase the heat and bring to a boil. Stir in the dissolved corn-starch; cook, stirring frequently, until thickened, about 2 minutes. Stir in the rice.
Number of Servings: 6
Recipe submitted by SparkPeople user STEPHANIE0982.
Nutritional Info Amount Per Serving
- Calories: 241.7
- Total Fat: 3.6 g
- Cholesterol: 185.2 mg
- Sodium: 714.1 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 0.9 g
- Protein: 22.8 g
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