Low Carb Seafood Recipes

Ingredients:

1 1/4 cup long-grain white rice, uncooked
2 tbsp dry sherry
2 tbsp defatted chicken broth
2 tbsp reduced-sodium soy sauce
2 tsp sesame oil
2 large cloves garlic, minced
2 drop hot oil
1/2 lb snow peas, stem ends removed
1 red bell pepper, seeded and cut into cubes
1/4 cup green onion, thinly sliced
1 lb medium shrimp, uncooked, peeled, and dev
1/4 cup ; water
2 tsp cornstarch
2 tbsp hoisin sauce*
1/2 tsp fresh lemon juice

Instructions:

Cook rice according to package directions. In large nonstick skillet, stir
together sherry, broth, soy sauce, sesame oil, garlic, and hot oil. Add
snow peas, red pepper, and onion and cook quickly over medium-high heat,
stirring, 2 minutes. Add shrimp and simmer, stirring 2-3 minutes longer or
until shrimp curls. (Do not overcook shrimp)

In cup, stir together water and cornstarch. Add to pan and cook, stirring,
1 or 2 minutes or until sauce thickens. Stir in hoisin sauce and lemon
juice. Serve shrimp and vegetables over rice.

Per Serving: Calories 303, Fat 3.1 gm (% calories from fat 9), Cholesterol
139.3 mg, Sodium 455 mg, Protein 20.7 mg. Exchanges: Bread 2.5,
Protein 1.5.

Servings: 5