Lemon-Orange Shrimp & Rice |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I enjoy Chinese take-out but not the calories. Hereâs an easy, low-fat version that works with orange marmalade, peach or apricot preserves. Ingredients:
2 packages (6.2 ounces each) fried rice mix |
1-1/2 pounds uncooked medium shrimp, peeled and deveined |
1 tablespoon canola oil |
1/4 cup orange marmalade |
2 teaspoons grated lemon peel |
3 cups frozen sugar snap peas, thawed |
Directions:
1. Prepare rice mix according to package directions, simmering for 10-15 minutes or just until rice is tender. Remove from the pan.
2. In the same skillet, cook and stir shrimp in oil over medium-high heat for 4-6 minutes or until shrimp turn pink; stir in orange marmalade and lemon peel. Add snap peas and rice; heat through, mixing gently to combine. Serve immediately. Yield: 4 servings.
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