|
|
RECIPES:
LOW FAT DISHES:
Sesame Glazed Shrimp with Snow Peas and Baby Corn
|
Sesame-Glazed Shrimp with Snow Peas and Baby Corn |
|
|
|
Terrific flavor
in this main dish...
|
|
2
Tbs |
|
hoisin sauce |
|
|
2
Tbs |
|
reduced sodium soy sauce |
|
|
2
Tbs |
|
sherry |
|
|
1
Tbs |
|
honey |
|
|
2
tsp |
|
cornstarch |
|
|
1
Tbs. plus 1 tsp. |
|
dark
sesame oil |
|
|
1½
lbs |
|
large shrimp, peeled and de-veined |
|
|
1
Tbs |
|
grated peeled fresh ginger |
|
|
1
clove |
|
garlic, minced |
|
|
2
large |
|
scallions, chopped |
|
|
½
lb |
|
snow
peas |
|
|
8
oz |
|
can
baby corn, drained |
|
|
2
tsp |
|
sesame seeds |
|
|
|
|
|
|
1 |
Combine
hoisin sauce, soy sauce, sherry, honey and
cornstarch in a small bowl. Set aside. |
|
2 |
Heat oil in
in large nonstick skillet over medium heat. Add
shrimp and stir-fry until pink (3-4 minutes).
Transfer shrimp to bowl and mix with hoisin
mixture. |
|
3 |
Add
remaining 1 teaspoon of oil, ginger, garlic and
scallions to skillet and stir 30 seconds. |
|
4 |
Add snow
peas and corn and stir-fry until snow peas are a
bright dark green (3 minutes). |
|
5 |
Pour hoisin
mixture and shrimp into skillet and bring to a
boil. Cook, stirring occasionally, until thick
(1-2 minutes). |
|
6 |
Remove from
heat and stir in seeds.
|
|
|
|
|
Cooking Tips |
|
*Terrific on its own
or over hot cooked rice. |
|
4 Servings TOTAL FAT:
6.37g. per serving
|
|
|
|
Nutrition Facts |
|
|
|
|
|
|
|
|
|
Amount Per Serving |
|
|
|
|
Calories |
|
311.57 |
|
|
Calories From Fat (18%) |
|
56.92 |
|
|
|
|
% Daily Value |
|
Total Fat
6.37g |
|
10% |
|
|
Saturated Fat 1.14g |
|
6% |
|
|
Cholesterol
311.02mg |
|
104% |
|
|
Sodium
805.07mg |
|
34% |
|
|
Potassium
592.76mg |
|
17% |
|
|
Carbohydrates
22.08g |
|
7% |
|
|
Dietary Fiber 3.32g |
|
13% |
|
|
Sugar 8.47g |
|
|
|
|
Sugar Alcohols 0.00g |
|
|
|
|
Net Carbohydrates
18.76g |
|
|
|
|
Protein
38.64g |
|
77% |
|
WW POINTS: 6
|
|
|
|
|
|
|
|
|
|
|
PRINT this
Recipe
RATE this Recipe
Ratings:
***Hey-
this one's a keeper!- would
make it again. "I served this recipe over white rice, but
next time I think it would work better to serve the entree on its own
and have a seasoned rice as a side dish."
-Carson City, NV
****Restaurant
Quality- would
make it again. "This recipe
is so so good and so so easy!! It is wonderful on it's own, without
rice."
-Blackwater, MO
|
|
