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Ingredientes
- 1/2 c. butter
- 1 pound raw shrimp, shelled & deveined
- 1 1/2 c. coarsely minced onion
- 1 1/2 c. cauliflower florets
- 1 1/2 c. broccoli florets
- 1/2 c. thinly sliced carrots
- 1/2 c. coarsely minced green pepper
- 2 med. tomatoes, grated
- 1 c. chicken broth
- 1/4 c. sherry
- 3/4 teaspoon basil
- 1 1/2 tbsp. cornstarch
- 1/4 c. cool water
- Salt & pepper
Direcciones
- Heat 1/4 c. butter in wok or possibly large skillet over medium-high heat. Add in 1/2 shrimp and saute/fry till just barely pink. Do not allow butter to brown. Immediately add in 1/2 each onion, cauliflower, broccoli, carrots and green pepper. Stir-fry 3 min, transfer to bowl. Repeat with remaining shrimp and vegetables. Return all to wok. Add in tomatoes, sherry and basil and bring to a boil. Immediately add in cornstarch dissolved in water. Simmer 30 seconds, stirring constantly. Serve over rice. Season with salt and pepper, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 6 servings | |
| Calories 276 | |
| Calories from Fat 149 | 54% |
| Total Fat 16.9g | 21% |
| Saturated Fat 10.02g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 302mg | 13% |
| Potassium 448mg | 13% |
| Total Carbs 11.68g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.45g | 3% |
| Protein 17.42g | 28% |
