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Shrimp Cantonese

“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.

6 ServingsPrep/Total Time: 30 min.

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.

Nutrition Facts: 1 cup (prepared with reduced-sodium broth,

2 of 2

Shrimp Cantonese (continued)

Nutrition Facts: 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 very lean meat, 2 vegetable, 1/2 fat.