Oriental Shrimp With Ginger
|Frozen shelled shrimp||7 Ounce (1 Package)|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Green onion tops||1⁄4 Cup (4 tbs), sliced|
|Soy sauce||2 Tablespoon|
|Ground ginger||1⁄8 Teaspoon|
|Frozen pea pods||6 Ounce (1 Package)|
|Water chestnuts||1⁄2 Cup (8 tbs), sliced|
|Tomato||1 Small, cut into wedges|
|Hot cooked rice||1 Cup (16 tbs)|
In a 1 1/2-quart casserole micro-cook frozen shrimp in 1/2 cup water, covered, till shrimp are done, 3 1/2 to 4 minutes, stirring twice.
Drain; set aside.
In same casserole stir chicken broth into cornstarch; stir in onion, soy sauce, and ginger.
Micro-cook, uncovered, till thickened and bubbly, about 3 minutes, stirring after each minute.
Rinse pea pods in strainer under hottest tap water.
Add pea pods to sauce with water chestnuts, shrimp, and tomato.
Micro-cook, covered, till hot, about 2 minutes.
Serve over rice.
Serving size: Complete recipe
Calories 672 Calories from Fat 40
% Daily Value*
Total Fat 4 g6.9%
Saturated Fat 0.88 g4.4%
Trans Fat 0 g
Cholesterol 301.6 mg100.5%
Sodium 2468.7 mg102.9%
Total Carbohydrates 98 g32.8%
Dietary Fiber 7.8 g31.3%
Sugars 11.1 g
Protein 54 g108.7%
Vitamin A 64.6% Vitamin C 205.3%
Calcium 21.7% Iron 73.1%
*Based on a 2000 Calorie diet