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“I created this recipe for shrimp stir-fry in a barbecue sauce while driving home one night,” recalls Elizabeth Gellise of Bay City, Michigan. “It’s been a favorite ever since.”
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Nutritional Analysis: 1-1/4 cups shrimp mixture (calculated without rice) equals 573 calories, 5 g fat (1 g saturated fat), 504 mg cholesterol, 1,607 mg sodium, 73 g carbohydrate, 7 g fiber, 60 g protein.
Originally published as Barbecue Shrimp Stir-Fry in Cooking for 2 Spring 2006, p57
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jan. 09, 2013 by ButterLovingGirl
I didn't have fresh peppers but used frozen stir fry veggies. The kids licked the pot clean!
Reviewed on Jan. 25, 2012 by kelseyfurnell
This was an awesome recipe! It even tasted good when it was leftover, and the flavor was so wonderful my roommate didn't cover it in salt or pepper like she does everything. The onions taste wonderful with the sauce. College student tested and approved!
Reviewed on Mar. 01, 2011 by sbenninger
This is a really fast recipe to make, I didn't have a full 1/2 cup of BBQ Sauce so I added a llittle water to it to make it and it was excellant. Will make this again, and daughter that is allergic to soy can even eat this because there if nothing in it that she can't have.
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