Shrimp with Snow Peas

Name: Shrimp with Snow Peas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 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

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.

Ingredients

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

Directions

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.

Nutrition Facts

1-3/4 cups: 322 calories, 6g fat (1g saturated fat), 173mg cholesterol, 797mg sodium, 38g carbohydrate (0 sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.

Originally published as Shrimp with Snow Peas in Light & Tasty February/March 2002

Reviews

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phyllie2

May 19, 2014

Crunchy and fresh but I thought there was way too much lemon juice - one Tbsp would do. Also, the sauce was rather thick so I added more chicken broth and a little lite soy sauce for more flavor. The ingredients were good for stir fry but the recipe needed some adjustments for our family.
jlharlow

Jun 6, 2013

Beautiful presentation and wonderful crispy flavor! I added some chopped chicken chunks as well as the shrimp to add to the heartiness. Followed the rest of the recipe loosely as far as quantity of ingredients, but it turned out with a very light and flavorful sauce that blended the flavors deliciously. My family devoured it!