Ginger Shrimp
Serve with Brown Rice is desired.

Serves 4

1 pound medium shrimp, peeled and deveined
1 teaspoon chopped peeled fresh ginger
1/2 teaspoon kosher salt
Dash of fresh ground black pepper
1/2 cup water
1 tablespoon sweet rice wine (mirin)
2 teaspoons light soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon brown sugar
1 teaspoon dark sesame oil
1/2 teaspoon chili paste with garlic
1 tablespoon canola oil, divided
1 cup thinly vertically sliced onion
4 garlic cloves, minced
1 cup diagonally cut celery

Place shrimp in a medium bowl. Sprinkle with ginger, salt, and pepper; toss well. Let stand 5 minutes.

Combine 1/2 cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.

Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry 2 minutes. Remove shrimp mixture from
pan; set aside. Wipe pan dry with a paper towel. Heat remaining 2 teaspoons canola oil in pan over medium-high heat. Add onion and garlic; stir-fry 1
minute. Add celery; stir-fry 1 minute. Return shrimp mixture to pan; stir-fry 1 minute or until shrimp are done.

Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately.

Per Serving: 195 Calories; 7g Fat (31.9% calories from fat); 24g Protein; 8g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 536mg Sodium.
Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

Served over 1/2 cup cooked brown rice adds: 109 Calories; 1g Fat (6.7% calories from fat); trace Saturated Fat; 2g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 1/2 Grain(Starch).

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