SWEET AND SPICY SHRIMP
1/4 cup soy sauce
2 teaspoon SPLENDA Granular
2 teaspoon cornstarch
1/2 teaspoon crushed red pepper
1/2 teaspoon sesame or peanut oil
1 small onion, sliced
1 small green bell pepper, sliced
1 medium carrot, thinly sliced (1/2 cup)
3/4 lb. uncooked, peeled, deveined large shrimp, thawed if frozen
Mix soy sauce, SPLENDA, cornstarch and red pepper. Set aside.
Heat sesame or peanut oil in 10-inch skillet over medium-high hear. Cook onion, bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Cooking Light on the Move - Recipes from the Road, not dated
1/4 cup soy sauce
2 teaspoon SPLENDA Granular
2 teaspoon cornstarch
1/2 teaspoon crushed red pepper
1/2 teaspoon sesame or peanut oil
1 small onion, sliced
1 small green bell pepper, sliced
1 medium carrot, thinly sliced (1/2 cup)
3/4 lb. uncooked, peeled, deveined large shrimp, thawed if frozen
Mix soy sauce, SPLENDA, cornstarch and red pepper. Set aside.
Heat sesame or peanut oil in 10-inch skillet over medium-high hear. Cook onion, bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Cooking Light on the Move - Recipes from the Road, not dated
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