Braised Shrimp With Vegetables Recipes
SHRIMP WITH VEGETABLES
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
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
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
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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