* Exported from MasterCook *
Sweet and Spicy Shrimp ~ TNT (P1)
Recipe By : Adapted from a Recipe I got at CDKitchen
Serving Size : 4 Preparation Time :0:00
Categories : Seafood TNT
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup light soy sauce
2 teaspoons splenda
2 teaspoons arrowroot powder
1/2 teaspoon crushed red pepper
1/2 teaspoon sesame oil
1 tablespoon canola oil
1 small onion -- sliced
1 small red bell pepper -- sliced
1/2 pound asparagus -- sliced
3/4 pound shrimp -- peeled and deveined
Mix soy sauce, sugar, cornstarch, red pepper and sesame oil; set aside. Heat vegetable oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened. Serve over rice.
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Per Serving (excluding unknown items): 170 Calories; 6g Fat (30.2% calories from fat); 19g Protein; 9g Carbohydrate; 2g Dietary Fiber; 129mg Cholesterol; 737mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
Sweet and Spicy Shrimp ~ TNT (P1)
Recipe By : Adapted from a Recipe I got at CDKitchen
Serving Size : 4 Preparation Time :0:00
Categories : Seafood TNT
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup light soy sauce
2 teaspoons splenda
2 teaspoons arrowroot powder
1/2 teaspoon crushed red pepper
1/2 teaspoon sesame oil
1 tablespoon canola oil
1 small onion -- sliced
1 small red bell pepper -- sliced
1/2 pound asparagus -- sliced
3/4 pound shrimp -- peeled and deveined
Mix soy sauce, sugar, cornstarch, red pepper and sesame oil; set aside. Heat vegetable oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened. Serve over rice.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 170 Calories; 6g Fat (30.2% calories from fat); 19g Protein; 9g Carbohydrate; 2g Dietary Fiber; 129mg Cholesterol; 737mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
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