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Tired taste buds, don't despair! This shrimp main dish, from Frances Riebe of Foster, Rhode Island, proves that a satisfying, well-seasoned supper can be fixed with little fuss and mess.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 265 calories, 14 g fat (8 g saturated fat), 164 mg cholesterol, 928 mg sodium, 14 g carbohydrate, 1 g fiber, 20 g protein.
Originally published as Curried Shrimp Stir-Fry in Quick Cooking May/June 1998, p55
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 Jun. 26, 2010 by rlfvt05733@yahoo.com
This stir fry was so delicious, I substituted soy sauce for Worcestershire sauce as I didn't have any on hand. I served it with white rice and my son said it was a meal his dad didn't want to miss.
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