Hot and Spicy Shrimp Stir-Fry
Source of Recipe
Safeway.com
Recipe Introduction
Prep and cook time: 30 minutes
Makes: 4 servings
List of Ingredients
Ingredients
1/4 cup (1/8 lb.) Lucerne Sweet Cream Butter
1 onion (about 1/2 lb.), finely chopped
4 cloves garlic, minced or pressed
1 pound Roma tomatoes, cored and chopped
1 to 2 teaspoons (or to taste) Chinese chili paste with garlic or other hot chili paste
1 package (8 oz.) sliced mushrooms, rinsed
1 cup dry white wine
1 pound (41 to 50 per lb.) frozen raw tail-on shrimp, thawed
1 cup chicken broth
2 tablespoons minced parsley
2 green onions (including tops), ends trimmed and thinly sliced
Recipe
1. In a 12-inch frying pan, melt butter over medium-high heat. Add onion and garlic and stir often until onion is limp but not browned, 3 to 5 minutes.
2. Stir in tomatoes, chili paste, mushrooms, and wine. Bring to a boil over high heat; boil, uncovered, stirring often, until most of the liquid has evaporated, 5 to 8 minutes.
3. Reduce heat to medium-high. Add shrimp and stir often just until shrimp begin to turn pink, 1 to 2 minutes. Stir in broth, parsley, and green onion. Stir just until hot and shrimp are no longer translucent in center (cut to test), about 1 more minute. Ladle into soup bowls and serve.
Nutritional Information
Per serving:
312 cal., 39% (122 cal.) from fat;
23 g protein;
14 g fat (7.4 g sat.);
16 g carbo (3.3 g fiber);
371 mg sodium;
170 mg chol.
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