Braised Shrimp With Vegetables Recipes

SHRIMP WITH VEGETABLES

Shrimp with Vegetables image

Colorful sweet pepper, zucchini and yellow summer squash team up with tender shrimp in this delightful main dish. "If you clean the shrimp and slice the vegetables the night before, it makes a quick weeknight meal," notes Beth Woodard of Jamestown, North Carolina. "It's my husband's favorite stir-fry."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1 teaspoon cornstarch
1/2 cup cold water
2 tablespoons reduced-sodium soy sauce
1 medium onion, halved and sliced
1/2 medium sweet red pepper, cut into strips
1/2 medium zucchini, sliced
1/2 medium yellow summer squash, sliced
1 tablespoon canola oil
3/4 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon dried tarragon
1/4 teaspoon grated lemon zest
1/8 to 1/4 teaspoon crushed red pepper flakes
Hot cooked rice, optional

Steps:

In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

Nutrition Facts : Calories 302 calories, Fat 10g fat (1g saturated fat), Cholesterol 259mg cholesterol, Sodium 862mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges

BRAISED SHRIMP WITH VEGETABLES

Braised Shrimp with Vegetables image

Make and share this Braised Shrimp with Vegetables recipe from Food.com.

Provided by Lali8752

Categories Chinese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb fresh uncooked large shrimp
8 ounces fresh broccoli
2 (4 ounce) cans button mushrooms
1 (8 ounce) can bamboo shoots, whole or sliced
1 teaspoon vegetable oil
1/2 cup chicken stock or 1/2 cup broth
1 teaspoon cornstarch
1 teaspoon oyster sauce
1/4 teaspoon sugar
1/2 teaspoon grated, pared fresh gingerroot
1/8 teaspoon pepper
2 -3 cups prepared rice

Steps:

Remove shells and back veins from shrimp.
Cut broccoli into pieces.
Drain mushrooms.
Cut whole bamboo shoots into thin slices.
Heat oil in wok over high heat Stir fry shrimp in oil until tender, about 3 minutes.
Add broccoli to shrimp.
Stir fry 1 minute.
Add mushrooms and bamboo shoots Stir fry 1 minute longer.
Combine remaining ingredients.
Pour mixture over shrimp-vegetable mixture.
Cook and stir until liquid boils Cook and stir 1 minute longer.
Serve over Rice.

Nutrition Facts : Calories 502.6, Fat 3.8, SaturatedFat 0.6, Cholesterol 143.8, Sodium 934.6, Carbohydrate 89, Fiber 4.6, Sugar 4.2, Protein 27

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