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Wok this way to try an Asian stir-fry shrimp combo with thinly sliced romaine wilted at the end of cooking. “I could eat this all day, every day,” said a recipe tester. —Angela Leinenbach, Mechanicsville, Virginia
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Nutritional Facts 1-1/4 cups equals 217 calories, 10 g fat (2 g saturated fat), 138 mg cholesterol, 752 mg sodium, 11 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
Originally published as Hot Shrimp Salad in
Simple & Delicious
April/May 2012, p39
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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