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Peking Shrimp

In the summer, we spend as much time as possible at our vacation home in a beach town. I prepare lots of seafood because it’s so fresh and readily available there, but this main dish is a year-round favorite. —Janet Edwards, Beaverton, Oregon
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 1/4 cup corn syrup
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons sherry or chicken broth
  • 1 garlic clove, minced
  • 1/4 teaspoon ground ginger
  • 1 small green pepper, cut into 1-inch pieces
  • 2 tablespoons canola oil
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 medium tomato, cut into wedges
  • Hot cooked rice, optional

Directions

  • In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside.
  • In a nonstick skillet or wok, stir-fry green pepper in oil for 3 minutes. Add shrimp; cook 3 minutes longer or until shrimp turn pink.
  • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomato; heat through. Serve with rice if desired.
Nutrition Facts
3/4 cup (calculated without rice): 237 calories, 8g fat (1g saturated fat), 168mg cholesterol, 532mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.

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