PEKING SHRIMP

Peking Shrimp image

In the summer, we spend as much time as possible at our vacation home in a beach town. I prepare lots of seafood because it's so fresh and readily available there, but this main dish is a year-round favorite. -Janet Edwards, Beaverton, Oregon

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon cornstarch
1/4 cup cold water
1/4 cup corn syrup
2 tablespoons reduced-sodium soy sauce
2 tablespoons sherry or chicken broth
1 garlic clove, minced
1/4 teaspoon ground ginger
1 small green pepper, cut into 1-inch pieces
2 tablespoons canola oil
1 pound uncooked medium shrimp, peeled and deveined
1 medium tomato, cut into wedges
Hot cooked rice, optional

Steps:

In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside. , In a nonstick skillet or wok, stir-fry green pepper in oil for 3 minutes. Add shrimp; cook 3 minutes longer or until shrimp turn pink. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomato; heat through. Serve with rice if desired.

Nutrition Facts : Calories 237 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 532mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges