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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Looking for a speedy supper that's perfect for family or company? Try this saucy stir-fry. This recipe is a favorite with guests, notes Ruth Andrewson of Leavenworth, Washington. Ingredients:
1/2 pound fresh mushrooms, sliced |
1 can (8 ounces) sliced water chestnuts, drained |
1 small onion, halved and sliced |
1 medium carrot, cut into 1/4-inch slices |
1 celery rib, cut into 1/4-inch slices |
2 tablespoons butter |
1-1/2 pounds uncooked medium shrimp, peeled and deveined |
1 cup (8 ounces) sour cream |
1/2 cup plain yogurt |
1/4 teaspoon pepper |
hot cooked rice |
Directions:
1. In a large skillet or wok, stir-fry vegetables in butter until crisp-tender. Add shrimp; cook and stir for 2-3 minutes or until shrimp turn pink. Reduce heat to low. Add the sour cream, yogurt and pepper; cook and stir until heated through (do not boil). Serve over rice. Yield: 6 servings.
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