Hoisin and Citrus Shrimp Saute
A sprinkling of crushed red pepper gives this orange-flavored shrimp stir-fry extra kick. Serve it with fresh melon wedges for dessert.
Ingredients
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6 oz. fresh or frozen large shrimp in shells, peeled and deveined
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1 Tbsp. cooking oil
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1 clove garlic, minced
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1/2 of a medium red sweet pepper, cut into thin strips
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3 Tbsp. orange juice
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4-1/2 tsp. bottled hoisin sauce
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3/4 cup shredded spinach
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1 cup hot cooked rice
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Crushed red pepper (optional)
Directions
1.
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside.
2.
In a medium nonstick skillet heat half of the oil over medium-high heat. Add garlic to skillet. Cook and stir for 15 seconds. Add red sweet pepper; cook and stir about 3 minutes or until crisp-tender. Remove sweet pepper mixture from skillet.
3.
Carefully pour remaining oil into hot skillet. Add shrimp. Cook and stir for 2 to 3 minutes or until shrimp turn opaque. Remove shrimp. Add orange juice and hoisin sauce to skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 1 minute or until slightly thickened, stirring occasionally. Return sweet pepper mixture and shrimp to skillet. Add spinach; toss just until combined.
4.
To serve, spoon shrimp mixture over hot cooked rice. If desired, sprinkle with crushed red pepper. Serve immediately. Makes 2 servings.
5.
Prepare as above, except use a large nonstick skillet (in step 2).
Nutrition information
Calories 300, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 1 g, Cholesterol 129 mg, Sodium 269 mg, Carbohydrate 33 g, Total Sugar 6 g, Fiber 1 g, Protein 21 g. Daily Values: Vitamin A 0%, Vitamin C 108%, Calcium 8%, Iron 20%. Exchanges: Vegetable 1, Starch 1.5, Other Carbohydrate .5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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