Thai Shrimp
Holly Clegg
- Yield: 4 servings
Ingredients
- 1 1/2cups fat-free chicken broth
- 1tablespoon low-sodium soy sauce
- 1tablespoon plus 1 teaspoon peanut butter
- 1teaspoon sesame or sesame chili oil
- 1-- green bell pepper, cored and diced
- 1teaspoon minced garlic
- 1tablespoon minced fresh ginger
- 1pound medium shrimp, peeled
- 1-- (8-ounce) package vermicelli
- 2tablespoons dry roasted chopped peanuts
- 1/4cup chopped green onions
Instructions
- In small nonstick pot, combine broth, soy sauce, peanut butter, and sesame oil. Whisk until blended. Bring to boil, reduce heat, and cook 5 minutes; set aside.
- In large nonstick skillet coated with nonstick cooking spray, sauté green pepper, garlic and ginger over medium heat 3 minutes. Add shrimp, cook several minutes. Add reserved soy broth sauce to shrimp, continue cooking until shrimp are done, 3 to 5 minutes.
- Cook pasta according to package directions. Drain; toss with shrimp mixture. Sprinkle with peanuts and green onions.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).
Nutritional Info *per serving
- Calories 183
- Fat 7g
- Saturated Fat 1g
- Cholesterol 51mg
- Sodium 203mg
- Carbohydrate 9g
- Fiber 3g
- Sugars 5g
- Protein 23g