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Cook'n with Betty Crocker 
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Sweet-and-Spicy Shrimp |
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Serves: 4 Print this RecipeTo save time during cooking, mix the soy sauce mixture and arrange all other ingredients on a tray in the order they will be used. Serve the rice tossed with chopped fresh cilantro and shredded coconut for a Thai flavor. 1/4 cup soy sauce 2 teaspoons sugar 2 teaspoons cornstarch 1/2 teaspoon crushed red pepper 1/2 teaspoon sesame or vegetable oil 1 tablespoon vegetable oil 1 small onion, sliced 1 small green bell peppers, sliced 1 medium carrot, thinly sliced (1/2 cup) 3/4 pound peeled and deveined raw large shrimp, thawed if frozen Hot cooked rice, if desired Mix soy sauce, sugar, cornstarch, red pepper and sesame oil; set aside. Heat vegetable oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened. Serve over rice. 1 Serving: Calories 135 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 120mg; Sodium 1,170mg; Carbohydrate 9g (Dietary Fiber 1g); Protein 14g. 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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