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Creamy Shrimp Stir-Fry Recipe

100% would make again

Looking for a speedy supper that's perfect for family or company? Try this saucy stir-fry. "This recipe is a favorite with guests," notes Ruth Andrewson of Leavenworth, Washington.

This recipe is:

Healthy

Quick

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6 Servings
Prep/Total Time: 15 min.

Ingredients

1/2 pound fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 small onion, halved and sliced
1 medium carrot, cut into 1/4-inch slices
1 celery rib, cut into 1/4-inch slices
2 tablespoons butter
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 cup (8 ounces) sour cream
1/2 cup plain yogurt
1/4 teaspoon pepper
Hot cooked rice

Directions

In a large skillet or wok, stir-fry vegetables in butter until crisp-tender. Add shrimp; cook and stir for 2-3 minutes or until shrimp turn pink. Reduce heat to low. Add the sour cream, yogurt and pepper; cook and stir until heated through (do not boil). Serve over rice. Yield: 6 servings.

Nutritional Analysis: One 3/4-cup serving (prepared with reduced-fat sour cream and fat-free yogurt; calculated without rice) equals 254 calories, 11 g fat (6 g saturated fat), 2020 mg cholesterol, 258 mg sodium, 13 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

Creamy Shrimp Stir-Fry published in Quick Cooking November/December 2003, p45

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