Shrimp & Vegetable Rice
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Shrimp & Vegetable Rice calories by ingredient
Introduction
I got this receipe from the Weight Watchers cook book - this is only 5 points per serving!! I got this receipe from the Weight Watchers cook book - this is only 5 points per serving!!Number of Servings: 6
Ingredients
-
1.25 cups chicken broth
2 tablespoons cornstarch
1 teaspoon vegetable oil
2 carrots, diced
2 cups snow peas (optional - not included in nutitional info - I prefer it without)
3 tablespoons reduced-sodium soy sauce
2 teaspoons asian sesame oil
1.25 pounds large shrimp, peeled & deveined
3 cups hot cooked long grain rice
Directions
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.