Shrimp with Peppers and Mushrooms
serves 4

Shrimp with Peppers and Mushrooms

Stir fried tender shrimp and crisp vegetables are enhanced with a quick and flavorful sauce. This shrimp entree is perfect served with rice. 

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2 tablespoons canola oil (divided)
2 bell peppers
3 cups sliced mushrooms
4 cloves chopped garlic
1 pound large shrimp, peeled and deveined
1/8 -1/4 teaspoon crushed red pepper flakes

Sauce
1/2 cup low-sodium chicken broth
1 tablespoon rice vinegar
2 tablespoons sherry
1/2 tablespoon low-sodium soy sauce
1 tablespoon cornstarch+1 tablespoon water mixed

1. In a small saucepan make the sauce: simmer chicken broth, vinegar, sherry and soy sauce for 5 minutes.
2. Add the cornstarch/water mixture. Stir until thickened. Set aside.
3. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil and sauté bell pepper about 2-3 minutes or until crisp-tender.
4. Remove bell pepper to a plate and sauté mushrooms until just tender. Set aside with the bell pepper.
5. Reduce heat to medium, heat 1 tablespoon oil in the same skillet and sauté garlic until golden 1-2 minutes.
6. Add the shrimp and crushed red pepper flakes. Cook until shrimp is done and pink in color.
7. Add the vegetables back to the skillet along with the shrimp and sauce stirring until well coated and warm.

Calories 216, Fat 7.4g, Cholesterol 162mg, Sodium 231mg
Carbohydrates 10.7g, Fiber 1.9g, Sugars 3.4g, Protein 24.1g