Oriental Shrimp And Scallions
asian, chinese, diabetic, fish, shellfish
1 teaspoon peanut oil
7 oz shrimp, lg, shelled and deveined
1 cup scallions; cut into 3' pieces
1/4 cup chicken broth
2 teaspoon hoisin sauce
1/2 teaspoon cornstarch
1 radish for garnish
In 10-inch non-stick skillet heat oil, add shrimp and cook over high heat stirring frequently, until shrimp begin to turn pink, about 2 minutes. Add scallions and cook, stirring frequently, until tender, about 2 minutes. Using a wire whisk, in a small mixing bowl combine remaining ingredients, whisking to dissolve cornstarch. Stir into shrimp mixture and cook strring constantly, until mixture thickens, about 1 minute. Garnish with radish. Per serving: 151 cal, 22g prot, 4g carbo
Source: Belve (cf 255) Formatted: 4-3-95
Yield: 2 servings