Friday, November 5, 2010
Asian Shrimp with Vegetables
WW PointsPlus per serving: 4
This recipe is based on a recipe that was posted by Weight Watchers, however, we didn't like having so much sauce and Dan wasn't a fan of the sugar snap peas (from the original recipe) so we modified it slightly. I think this would also be really good with broccoli florets.
2 t canola oil
1 large garlic clove, minced
2 t fresh ginger root, grated
1 small red onion, thinly sliced
1 pound shrimp, peeled & deveined
1/4 t crushed red pepper flakes
1/2 c chicken broth, divided
1 T low sodium soy sauce
3/4 t cornstarch
1 c asparagus
1 c bell pepper, thinly sliced
1/2 t brown sugar
Heat oil in a large skillet over medium-high heat.
Add garlic, ginger, and onion. Cook, stirring frequently, about 1 minute.
Add bell pepper and asparagus and cook until crisp-tender, about 3 minutes.
Add shrimp, cook until shrimp are almost cooked through and turn pink, about 3 minutes.
Meanwhile in a small bowl, mix together 1/4 c broth and cornstarch, stir well to blend.
Add remaining 1/4 c broth and soy sauce. Stir again.
Pour broth mixture into skillet, scraping up and browned bits with a spoon.
Stir in red pepper flakes and brown sugar.
Reduce heat and simmer until sauce thickens and shrimp are completely cooked, about 2 minutes.
Yields 1 c shrimp-vegetable mixture.