Shrimp and Lemon Stir Fry

By urbcindy

1 1/2 C shrimp mixture with 1/2 C rice = 6 points; 326 cal; 9 gm fat; 449 mg sodium; 4 gm fiber

Ingredients

• 1 T cornstarch
• 1/2 tsp sugar
• 1/2 tsp chicken bullion granules
• 1/4 tsp grated lemon peel
• dash pepper
• 1/2 C water
• 4 1/2 tsp lemon juice
• 1/2 lb uncooked medium shrimp, peeled and deveined
• 1 T canola oil
• 3/4 C sliced celery
• 1/2 medium green pepper, cut in strips
• 1/2 medium red pepper, cut in strips
• 1 C sliced mushrooms
• 3/4 C sugar snap peas
• 1 green onion, sliced
• 1 C hot cooked rice

Details

Servings 2

Preparation

Step 1

- Combine first 5 ingredients; stir in water and lemon juice till blended
- In large skillet, stir fry shrimp in oil 1 - 2 min; remove and keep warm
- In same pan stir fry the celery and peppers for 2 min.; add mushrooms, peas and onions and cook 3-4 min until crisp tender
-Stir the cornstarch mixture and add to pan; bring to boil; cook and stir 2 min. until thick; add shrimp and heat through
- Serve with rice