 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
A recipe can be lowfat but if there is no flavor why would you eat it? Great flavor going on here, another one from Betty Crocker. Ingredients:
3/4 lb uncooked medium shrimp, in shells |
8 ounces pineapple chunks in juice, drained and juice reserved |
1 tablespoon cornstarch |
2 tablespoons cold water |
1 garlic clove, finely chopped |
1 medium onion, sliced |
1 medium zucchini, cut into 1/4-inch slices (2 cups) |
1 tablespoon reduced sodium soy sauce |
1 teaspoon sugar |
1/4 teaspoon ground ginger |
2 medium tomatoes or 2 medium roma tomatoes, cut into wedges |
hot cooked rice, if desired |
Directions:
1. Peel shrimp. Make a shallow cut lenghtwise down back of shrimp; wash out vein.
2. Add enough water to reserved pineapple juice to measure 1/2 cup.
3. Mix cornstarch and cold water.
4. Spray 10-inch nonstick skillet or wok with nonstick cooking spray; heat over medium-high heat.
5. Add shrimp, garlic, onion and zucchini; stir-fry about 3 minutes or until shrimp are pink and vegies are crisp-tender.
6. Stir in pineapple juice, soy sauce, sugar and ginger.
7. Heat to boiling.
8. Stir in cornstarch mixture.
9. Cook and stir about 10 seconds or until thickened.
10. Stir in pineapple and tomatoes; heat just until hot.
11. Serve with rice.
|
|