Saigon Shrimp

By Tonya_Speed

NUTRITION per serving: 328 Calories; 8g Fat; 52g Protein; 9g Carbohydrate; 1g Dietary Fiber; 388mg Cholesterol; 584mg Sodium. Exchanges: 0 Grain (Starch); 7 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 7

Ingredients

• Salt and pepper, to taste
• 1 tablespoon sugar
• 1 tablespoon peanut oil
• 2 1/4 pounds medium shrimp, peeled and deveined
• 1 tablespoon chili paste
• 5 cloves garlic, pressed
• 6 green onions, sliced

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a small bowl or cup, combine salt, pepper and sugar; set aside. Heat the oil in a large skillet over high heat; add shrimp and stir-fry for 2 to 3 minutes or until they’re almost (but not quite) pink. Add chili paste and garlic; stir-fry until shrimp are completely pink and cooked through. Sprinkle with seasoning/sugar mixture and stir for another second or two; top with green onions before serving.

SERVING SUGGESTION: Brown rice and steamed asparagus.
VEGETARIAN: Use extra-firm tofu cut to the approximate size of shrimp.
KOSHER: Use boneless skinless chicken breast meat cut to the approximate size of shrimp (adjust the cooking time to make sure chicken is cooked through).
GLUTEN FREE: Make sure chili paste is gluten free.