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Shrimp Cantonese Recipe

Photo by: Taste of Home Shrimp Cantonese Recipe

“This recipe proves you don’t have to sacrifice good taste when you need something fast,” reports Bobby Taylor of Michigan City, Indiana. The nutritious stir-fry features tender shrimp, fresh spinach and a package of convenient frozen vegetables.

This recipe is:

Quick

Diabetic Friendly

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Shrimp Cantonese Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

2 tablespoons cornstarch
1-1/4 cups chicken broth
1/4 cup soy sauce
1/4 teaspoon pepper
2 cups sliced onions
2 cups sliced celery
2 tablespoons butter
3/4 pound uncooked medium shrimp, peeled and deveined
8 ounces fresh spinach, torn
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
Hot cooked rice

Directions

In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside.
In a large skillet or wok, stir-fry onions and celery in butter for 2-3 minutes or until tender. Add shrimp; cook and stir until shrimp turn pink. Add spinach and mixed vegetables; stir-fry 4-6 minutes longer or until spinach is tender.
Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 6 servings.

Nutritional Facts 1 cup (prepared with reduced-sodium broth, reduced-sodium soy sauce and reduced-fat butter; calculated without rice) equals 131 calories, 3 g fat (2 g saturated fat), 91 mg cholesterol, 732 mg sodium, 13 g carbohydrate, 4 g fiber, 13 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.

Originally published as Shrimp Cantonese in Simple & Delicious July/August 2006, p26

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