Shrimp Fandango
Serve with hot tea.

Serves 2

• 2 teaspoons peanut oil
• 1/4 cup chopped yellow bell pepper
• 1/4 cup chopped red bell pepper
• 1 clove garlic, minced
• 10 ounces shelled and deveined large shrimp
• 1/4 cup dry vermouth
• 1/2 cup Chinese snow peas (stem ends and strings removed) steamed until tender-crisp*
• 1/2 cup julienne cut carrots (matchstick pieces) steamed until tender-crisp*
• 1/2 cup sliced green onions
• Dash of salt
• Dash of Hot Sauce
• 1 cup cooked long grain hot white rice

In a 10 inch nonstick skillet, heat oil over medium heat; add peppers and garlic and sauté until peppers are tender-crisp, no more than 2 minutes.

Increase heat to high and add shrimp and cook stirring constantly, until shrimp begin to turn pink; about 2 minutes. Add vermouth; continue to stir and cook until liquid is reduced, about 2 minutes. Add remaining ingredients, except rice; cook, stirring constantly, until heated through. If desired serve over hot rice.

*Frozen snow peas may be substituted for the fresh and broccoli florets may b substituted for the carrots.

Per Serving: 603 Calories; 8g Fat (12.3% calories from fat); 1g Saturated Fat; 37g Protein; 86g Carbohydrate; 4g Dietary Fiber; 215mg Cholesterol; 236mg Sodium. Exchanges: 5 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 1 Fat.

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