Shrimp Vegetable Stir-Fry |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My family loves seafood, and this colorful, fresh-tasting stir-fry doesn't take long to prepare, notes field editor Cathy Dawe of Kent, Ohio. Ingredients:
1/3 cup reduced-fat italian salad dressing |
1 tablespoon reduced-sodium soy sauce |
1/2 teaspoon ground ginger |
1 medium carrot, julienned |
3/4 cup fresh snow peas |
1 small zucchini, julienned |
1 small red onion, halved and thinly sliced |
1/2 cup sliced fresh mushrooms |
1/2 medium sweet yellow pepper, julieneed |
1/2 medium sweet red pepper, julienned |
1 pound uncooked medium shrimp, peeled and deveined |
3 cups hot cooked rice |
Directions:
1. In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm.
2. In the same skillet, add shrimp and reserved dressing mixture. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve with rice. Yield: 4 servings.
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