From Paulette Vickery's Recipe Collection

WW: GINGER SHRIMP STIR FRY

fish, main dish

1 teaspoon olive oil
1 1/4 lb medium shrimp
2 each carrots, diced
2 tablespoon minced peeled ginger root
3 teaspoon minced garlic, in a jar
2 cup snow peas
1/2 cup chicken broth
2 teaspoon soy sauce
1 teaspoon asian sesame oil
4 cup hot cooked brown rice
2 tablespoon sesame seeds, toasted

Toast sesame seeds. Place a small nonstick skillet over medium heat. Add sesame seeds and cook, stirring constantly, until lightly browned, 2-3 minutes. Heat oil in a large nonstick skillet. Add shrimp and cook until pink, about 3 minutes. Transfer shrimp to a plate and keep warm. Add carrots to the skillet and cook until tender crisp, about 5 minutes. Add ginger and garlic. Cook, stirring constantly, until garlic is light brown, about 1 minute. Reduce the heat and simmer covered until heated through, about 1 minute longer. Add shrimp, broth, snow peas, soy sauce, and sesame oil. Bring to a boil, stirring as needed. Reduce the heat and simmer covered until heated through, about 1 minute longer. Serve the rice topped with the shrimp mixture sprinkled with the sesame seeds. Per serving: calories 446, total fat 9 G, saturated fat 1 G, cholesterol 175 MG, sodium 359 G, carbohydrate 59 G, fiber 7 G, protein 32 G, calcium 175 MG, points 8.

Yield: 4 servings



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