Shrimp Stir Fry
Low Calorie Recipe
Tossed cayenne shrimp stir fry with sauted garlic and green onions, peas, vegetables and chicken broth.
1 teaspoon cayenne pepper
1 teaspoon salt
3/4 pound medium-sized peeled raw shrimp
1 tablespoon canola okra
3 large garlic cloves
3/4 cup sliced green onion
1-1/2 cups snow peas, strings removed
4 cups chopped vegetables, such as red or green bell peppers, carrots, celery, broccoli
2 tablespoons chicken or vegetable broth
1 tablespoon lemon zest
Toss shrimp with salt and cayenne. Heat oil, on high, in non-stick pan. Saute shrimp, stirring often, about 2 minutes. Remove shrimp. In the same pan, saute garlic and green onions for about 1 minute.
Add peas, vegetables and chicken broth. Reduce heat to medium and cook for about 3 minutes, until vegetables are crisp-tender. Return shrimp to pan, with lemon zest and cook for 1 more minute. Serve with rice, if desired.
Put meat used for stir frying in freezer for 45 minutes to 1 hour to make slicing easier.
This recipe makes 6 servings