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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup canned no-salt-added chicken broth, undiluted |
1 tablespoon low-sodium soy sauce |
1 tablespoon tomato puree |
2 teaspoons sugar |
1 teaspoon cornstarch |
1 teaspoon dried crushed red pepper |
1 1/2 pounds unpeeled medium-size fresh shrimp |
vegetable cooking spray |
4 green onions, cut into 1-inch pieces |
1 tablespoon peeled, minced gingerroot |
4 cups cooked long-grain rice (cooked without salt or fat) |
Directions:
1. Combine first 6 ingredients in a small bowl; set aside.
2. Peel and devein shrimp. Coat a wok with cooking spray; heat at medium-high (375°) until hot. Add shrimp, onions, and gingerroot; stir-fry 3 to 4 minutes or until shrimp turn pink. Add chicken broth mixture, and cook 1 minute or until sauce is slightly thickened and bubbly, stirring frequently. Spoon rice onto a serving platter; top with shrimp mixture.
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