Stir-Fried Garlic Shrimp
1 tsp. Vegetable oil
1 lb. Uncooked, peeled, deveined medium shrimp, thawed if frozen
1 large cloves garlic, finely chopped
1 cup sliced mushrooms (8 oz)
1 cup 1-inch pieces green onions
1/4 cup dry white wine or ready-to-serve
†† fat-free reduced-sodium chicken broth
1 cup hot cooked rice
Heat oil in 10-inch nonstick skillet over medium-high heat. Add shrimp and garlic; stir-fry 1 minute. Add mushrooms, onions, and wine; stir-fry about 2 minutes or until shrimp are pink and firm and vegetables are hot. Serve over rice.
Note: I use the already chopped fresh garlic you can find in a jar. The slowest job is peeling the shrimp. If you put the rice in an electric rice steamer before you start itís ready when stir-fry is done.
Nutrient Analysis: Per serving: Serves about 4
Sat. fat: 0.8