Shrimp and Peas

Author: Canadian Living

In just a matter of minutes you will have a delicious seafood main course and vegetables in one dish. For a special occasion, serve it surrounded by a ring of white rice jazzed up by mixing incolourful diced vegetables, such as red and green peppers, zucchini or corn.

  • Portion size 4 servings

Ingredients

  • 1 lb shrimp peeled and deveined
  • 4 teaspoons dry sherry (optional)
  • 2 teaspoons cornstarch
  • 1 1/2 teaspoon minced gingerroot
  • 1 teaspoon soy sauce
  • pinch pepper
  • 6 green onions
  • 2 tablespoons vegetable oil
  • 2 cups frozen peas
  • 1/3 cup chicken stock
  • 1/3 cup vegetable stock
  • 1/4 teaspoon granulated sugar

Method

In bowl, toss together shrimp, sherry (if using), cornstarch, ginger, soy sauce and pepper; let stand for 10 minutes.

Coarsely chop white parts of green onions into pea-size pieces. Thinly slice enough of the green parts to make 1 tbsp (15 mL). Set aside.

In wok or large skillet, heat oil over high heat; stir-fry shrimp mixture for 2 minutes or just until pink. Add white part of green onions, peas, stock and sugar; cook for about 2 minutes or until almost no liquid remains. Stir in reserved 1 tbsp (15 mL) sliced onions.

Nutritional facts <b>Per serving:</b> about

  • Sodium 336 mg
  • Protein 21 g
  • Calories 218.0
  • Total fat 9 g
  • Saturated fat 1 g
  • Total carbohydrate 13 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Shrimp and Peas

Login