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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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âI got this good-for-you recipe about 10 years ago from a friend,â says Caroline Elliott of Grants Pass, Oregon. The tender shrimp and crisp-tender veggies are coated with a mild, lemony sauce that makes this dish a colorful keeper. Ingredients:
1 tablespoon cornstarch |
1/2 teaspoon sugar |
1/2 teaspoon chicken bouillon granules |
1/4 teaspoon grated lemon peel |
dash pepper |
1/2 cup water |
4-1/2 teaspoons lemon juice |
1/2 pound uncooked medium shrimp, peeled and deveined |
1 tablespoon canola oil |
3/4 cup sliced celery |
1/2 medium green pepper, cut into strips |
1/2 medium sweet red pepper, cut into strips |
1 cup sliced fresh mushrooms |
3/4 cup fresh sugar snap peas |
1 green onion, sliced |
1 cup hot cooked long grain rice |
Directions:
1. In a small bowl, combine the first five ingredients. Stir in water and lemon juice until blended; set aside.
2. In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until no longer pink. Remove with a slotted spoon and keep warm. In the same pan, stir-fry celery and peppers for 2 minutes. Add the mushrooms, peas and onion; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Serve with rice. Yield: 2 servings.
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