Szechuan Shrimp Recipe - Cooking Index
3 tablespoons | 45ml | Cornstarch |
1 | Swanson Oriental Broth - (14 1/2 oz) | |
1/2 teaspoon | 2.5ml | Garlic powder |
1/4 teaspoon | 1.3ml | Crushed red pepper |
4 | Green onions - cut 1" pieces | |
1 lb | 454g / 16oz | Medium shrimp - shelled, deveined |
4 cups | 640g / 22oz | Hot cooked rice - cooked without salt |
In medium saucepan, mix cornstarch, broth, garlic powder, pepper, and onions. Over medium-high heat, cook until mixture boils and thickens, stirring constantly.
Add shrimp. Cook 5 minutes or until shrimp turn pink, stirring often. Serve over rice.
This recipe yields 4 servings. Serving size: 1/4 recipe.
Exchanges Per Serving: 3 1/2 Starch, 2 Very Lean Meat.
Nutrition Facts: Calories 329; Calories from Fat 11; Total Fat 1g; Saturated Fat 0g; Cholesterol 161mg; Sodium 646mg; Carbohydrate 54g; Dietary Fiber 1g; Sugars 2g; Protein 22g.
Source:
American Diabetes Association at http://www.diabetes.org
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