Creamy Shrimp Stir-Fry Recipe

4 1
Publisher Photo

Creamy Shrimp Stir-Fry Recipe

Be the first to add a review
4 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
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.
Originally published as Creamy Shrimp Stir-Fry in Quick Cooking November/December 2003, p45

Nutritional Facts

3/4 cup: 254 calories, 11g fat (6g saturated fat), 202mg cholesterol, 258mg sodium, 13g carbohydrate (0 sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

  • 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
  1. 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.
Originally published as Creamy Shrimp Stir-Fry in Quick Cooking November/December 2003, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Shrimp Stir-Fry

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review