Peppery Stir Fried Shrimp
Serve with Rice

Serves 4

2 tablespoons vegetable oil
16 large shrimp, peeled and deveined, tail on
1 teaspoon coarsely ground black pepper, fresh ground
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
1 teaspoon soy sauce
1/2 cup julienned red pepper
1/2 cup julienned green pepper
4 scallions, thinly sliced

Make a deep cut in the back of the shrimp 3/4 of the way through. When they cook, this will allow them to open up.

Set a seasoned wok over a large burner on high heat. Once wok is very hot add 1 tablespoon oil (pour it around the sides of the wok so it coats it evenly). Add shrimp and allow to sear undisturbed for a few seconds. Add pepper, minced garlic, minced ginger and stir well. Season with soy and stir quickly to cook shrimp through until they are pink. Remove shrimp from wok and set aside on platter.

Add remaining oil to the wok and saute vegetables for 2 minutes so they still have their bite but are just lightly
seared. Add shrimp back to wok and toss everything together for just 1 minute. Serve with rice if desired.

Per Serving: 110 Calories; 7g Fat (59.3% calories from fat); 1g Saturated Fat; 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 131mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

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