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Shrimp with Garlic Sauce |
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Serves: 4 Print this RecipeSlicing the shrimp lengthwise in half makes it possible to stretch a smaller amount--plus the shrimp curls attractively when stir-fried. 8 dried black (shitake) mushrooms 2 teaspoons cornstarch 1 tablespoon water 3/4 pound raw medium shrimp, peeled, deveined and cut lengthwise in half 3/4 pound green cabbage, cut into 2x3/4-inch pieces 2 medium carrots, cut into thin diagonal slices 1/2 cup fat-free reduced-sodium chicken broth 4 cloves garlic, finely chopped 4 green onions, cut into 1-inch diagonal pieces 1 tablespoon chili puree with garlic Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips. Mix cornstarch and water. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add shrimp; stir-fry just until pink. Remove shrimp from wok. Cool wok slightly. Respray and heat over medium-high heat until cooking spray starts to bubble. Add mushrooms, cabbage and carrots; stir-fry 1 minute. Add broth and garlic; heat to boiling. What Is Surimi? Surimi is imitation crabmeat made from pollock (a fish similar to cod), artificial and natural flavors, starches and stiffeners. Before being frozen, it is often dyed pink and shaped to resemble crab legs or lump crabmeat. Calorie-wise, surimi is similar to other lean fish, about 25 calories per ounce. It does, however, contain almost twice the amount of sodium. Surimi can be used in most recipes that call for canned or frozen lump crabmeat. Try it in pasta salads and stir-fries. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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