Hot Shrimp Salad

Name: Hot Shrimp Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 1 medium onion, halved and sliced; 2 celery ribs, sliced; 1 small green pepper, thinly sliced; 1 small sweet red pepper, thinly sliced; 2 tablespoons peanut oil; 1 pound uncooked medium shrimp, peeled and deveined; 1 cup bean sprouts; 1 garlic clove, minced; 1 teaspoon minced fresh gingerroot; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon lemon juice; 1 teaspoon sugar; 1 teaspoon sesame oil; 1/2 teaspoon salt; 6 romaine leaves, thinly sliced

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. —Angela Leinenbach, Mechanicsville, Virginia

Ingredients

1 medium onion, halved and sliced
2 celery ribs, sliced
1 small green pepper, thinly sliced
1 small sweet red pepper, thinly sliced
2 tablespoons peanut oil
1 pound uncooked medium shrimp, peeled and deveined
1 cup bean sprouts
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon salt
6 romaine leaves, thinly sliced

Directions

In a large skillet or wok, stir-fry the onion, celery and peppers in peanut oil for 2 minutes. Add the shrimp, bean sprouts, garlic and ginger; stir fry 2-3 minutes longer or until shrimp turn pink.
In a small bowl, combine the soy sauce, lemon juice, sugar, sesame oil and salt; add to the pan. Bring to a boil. Stir in romaine. Remove from the heat. Serve immediately.

Nutrition Facts

1-1/4 cups: 217 calories, 10g fat (2g saturated fat), 138mg cholesterol, 752mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

Originally published as Hot Shrimp Salad in Simple & Delicious April/May 2012