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| 8 | ounces | Fresh or frozen shrimp in shells | ||||
| Nonstick spray coating | ||||||
| 2 | small | red and/or green sweet peppers, cut into thin strips | ||||
| 1/4 | cup | sliced green onions | ||||
| 4 | cloves | garlic, minced | ||||
| 1/2 | cup | canned sliced water chestnuts | ||||
| 2 | tablespoons | apricot preserves | ||||
| 1 | tablespoon | light or regular soy sauce | ||||
| several dashes bottled hot pepper sauce | ||||||
| 1 | teaspoon | toasted sesame seeds | ||||
| 1 | cup | hot cooked rice or orzo | ||||
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| Thaw shrimp, if frozen. Peel shrimp (devein if
desired). Rinse, pat dry with paper towels. Set aside.
Spray an unheated medium skillet with nonstick coating. Preheat over medium heat. Add sweet peppers, green onions, and garlic; cook for 3 to 4 minutes or until tender. Add shrimp and water chestnuts. Cook and stir for 3 to 4 minutes more or until shrimp are opaque. Remove from heat. Stir in apricot preserves, soy sauce, and hot pepper sauce. Sprinkle with sesame seeds. Serve over hot cooked rice or orzo. Makes 2 servings. Per serving: 220 CAL, 17g PROT, 2g total FAT, 34g CARB, 436mg SOD, 1g FIBER. |
