This colorful medley of shrimp, crisp snow peas and other fresh veggies is mildly seasoned with lemon and dill. Ruth Andrewson of Peck, Idaho sent in the fast-to-fix recipe.
- 2 tablespoons cornstarch
- 1 teaspoon sugar
- 1 teaspoon chicken bouillon granules
- 1 teaspoon dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon peel
- 1/8 teaspoon pepper
- 1 cup water
- 3 tablespoons lemon juice
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 cups sliced fresh mushrooms
- 1-1/2 cups sliced celery
- 1 medium sweet yellow or red pepper, julienned
- 1/4 cup thinly sliced green onions
- 1 tablespoon olive oil
- 6 ounces fresh or frozen snow peas, thawed
- 2 cups cooked rice
- In a small bowl, combine the cornstarch, sugar, bouillon, dill, salt, lemon peel and pepper. Stir in water and lemon juice until blended; set aside.
- In a large nonstick skillet or wok, stir-fry the shrimp, mushrooms, celery, yellow pepper and onions in oil for 5 minutes. Add the peas; stir-fry 1-2 minutes longer or until crisp-tender. Stir bouillon mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Originally published as Shrimp with Snow Peas in Light & Tasty February/March 2002, p47
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Shrimp with Snow Peas
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review