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* Exported from MasterCook *
Italian Shrimp Stir-Fry
Recipe By :Betty's Best The Best Recipes from 2002
Serving Size : 5 Preparation Time :0:15
Categories : Volume 6-08 Aug. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces uncooked linguine
3/4 cup reduced-calorie Italian dressing
1 1/2 teaspoons grated lemon peel
3 garlic cloves -- finely chopped
3/4 pound fresh uncooked medium shrimp -- peeled and
deveined -- (or frozen, thawed)
3 cups broccoli flowerets
1 medium yellow summer squash -- cut lengthwise in
half then cut crosswise
into slices -- (1 1/2 cups)
2 tablespoons water
8 cherry tomatoes -- cut in half
12 extra-large pitted ripe olives -- cut in half
1/4 cup fresh basil leaves -- chopped
Grated Parmesan cheese -- (if desired)
Cook and drain linguine as directed on package; keep warm. Mix dressing,
lemon peel and garlic; set aside.
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high
heat. Add shrimp; stir-fry about 2 minutes or until shrimp are pink and
firm. Remove shrimp from skillet.
Spray skillet with cooking spray; heat over medium-high heat. Add broccoli
and squash; stir-fry 1 minute. Add water. Cover and simmer about 3 minutes,
stirring occasionally, until vegetables are crisp-tender (add water if
necessary to prevent sticking).
Stir in dressing mixture; cook 30 seconds. Stir in tomatoes, olives, basil,
shrimp and linguine; stir-fry until hot. Sprinkle with cheese.
Diet Exchanges: 2 starch; 1 medium-fat meat; 3 vegetable
Source : "Betty's Best The Best Recipes from 2002, #194 March, 2003, p. 31"
S(mastercook formatting by): "Mary [mnmpoms@ponyexpress.net] February, 2003"
Copyright : "©2003 by General Mills, Inc."
T() : "0:15"
NOTES : Substitution: This quick and easy stir-fry was a real winner in
the Betty Crocker kitchens. If you prefer chicken to shrimp, use 3/4 pound
boneless skinless chicken breasts, cut into 1-inch pieces. Stir-fry the
chicken 3 to 4 minutes or until no longer pink in the center.
Bobbie's Note: This was delicious. I made half of the recipe and it made a
generous serving for 2. I only served some fresh veggies with this as there
was a lot of food.
Contributed to the FareShare Gazette by Bobbie; 10 August 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 22 Calories; trace Fat (7.3% calories
from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
15mg Sodium. Exchanges: 1 Vegetable; 0 Fruit.
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