LEMON SHRIMP
List of Ingredients
- 2 TABLESPOONS CORNSTARCH
- 1 TEASPOON SUGAR
- 2 TEASPOONS CHICKEN BOUILLON GRANULES
- 1/8 TEASPOON PEPPER
- 1 CUP WATER
- 1 TEASPOON FINELY SHREDDED LEMON PEEL
- 3 TABLESPOONS LEMON JUICE
- VEGETABLE SPRAY
- 1 1/2 CUPS SLICED ON A BIAS CELERY
- 1 MEDIUM GREEN BELL PEPPER, CUT INTO THIN STRIPS
- 2 CUPS SLICED FRESH MUSHROOMS
- 6 OUNCE FROZEN PEA PODS, THAWED AND DRAINED
- 1/4 CUP SLICED GREEN ONIONS
- 1 LB SEELED AND DEVINED SHRIMP
- 2 1/2 CUPS HOT COOKED RICE
- LEMON SLICES FOR GARNISHING
Instructions
- COMBINE CORNSTARCH, SUGAR, BOUILLON GRANULES, AND PEPPER IN A BOWL. STIR IN WATER, LEMON PEEL AND LEMON JUICE BLENDING WELL. SET ASIDE.
- COAT A LARGE SKILLET WITH COOKING SPRAY. STIR FRY CELERY FOR 1 MINUTE, ADD GREEN PEPPER AND STIR FRY FOR 1 MINUTE. ADD MUSHROOMS, PEA PODS AND ONIONS. STIR FRY FOR 1 TO 2 MINUTES OR UNTIL VEGETABLES ARE CRISP TENDER. REMOVE VEGETABLES FROM SKILLET.
- ADD HALF OF THE SHRIMP TO THE SKILLET AND STIR FRY FOR 2 TO 3 MINUTES OR TILL SHRIMPS TURN PINK. REMOVE SHRIMP AND STIR FRY REMAINING SHRIMPS 2 TO 3 MINUTES. RETURN ALL SHRIMP TO THE SKILLET. STIR LEMON MIXTURE AND ADD TO THE CENTER OF SKILLET. COOK AND STIR UNTIL THICKENED AND BUBBLY. COOK AND STIR FOR 1 MINUTE LONGER. ADD COOKED VEGETABLES TO PAN. COOK AND STIR FOR 1 MINUTE OR UNTIL HEATED THROUGH.
- SERVE IMMEDIATELY OVER RICE AND GARNISH WITH LEMON SLICES.
- 6 SERVINGS
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