Stir-Fried Shrimp and Mushrooms
After a tiring but beautiful day of fishing, this is a fast and delicious way to serve our famous Key West pink shrimp. It's always a big hit with guests.
Total TimePrep/Total Time: 15 min.
- 4 garlic cloves, minced
- 2 teaspoons canola oil
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 3 cups sliced fresh mushrooms
- 1 cup sliced green onions
- 1/4 cup chicken broth
- Hot cooked rice
- Lemon slices
- In a large skillet or wok, saute garlic in oil for 1 minute. Add the shrimp, mushrooms and onions; stir-fry for 1 minute. Stir in the broth; cook 2 minutes longer or until shrimp turn pink. Serve with rice; garnish with lemon.
Health tip: This dish as a great option for guests who follow a gluten-free diet. Just make sure your brand of chicken broth doesn’t contain gluten (some do).
Nutrition Facts1 serving: 132 calories, 3g fat (1g saturated fat), 168mg cholesterol, 258mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.
Feb 5, 2010
I modified this recipe by adding orange,yellow, sweet and red onion. also lawyrs season salt, old bay pepper to taste.
Feb 2, 2010
I made this for my husband who commented that it lacked flavor.