SHRIMP AND PEPPER STIR-FRY

Shrimp and Pepper Stir-Fry image

Add something flavorful to your Asian cuisine night! Shrimp and bell peppers cooked in a ginger sauce served over brown rice - a delightful meal that can be made ready in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 1/2 cups water
1 1/2 cups uncooked instant brown rice
1 tablespoon reduced-sodium soy sauce
1 tablespoon water
2 teaspoons cornstarch
3/4 teaspoon ground ginger
1 tablespoon canola oil
2 medium green onions, finely chopped (2 tablespoons)
1 clove garlic, finely chopped
1 medium red bell pepper, cut into thin strips (1 1/2 cups)
1 medium green bell pepper, cut into thin strips (1 1/2 cups)
12 oz uncooked deveined peeled medium (31 to 35 count) shrimp, thawed if frozen, tail shells removed
1 cup halved cherry tomatoes

Steps:

In 1-quart saucepan, heat 1 1/2 cups water to boiling over high heat. Stir in rice; return to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand covered 5 minutes; fluff with fork and let cool slightly.
Meanwhile, in small bowl, mix sauce ingredients until smooth; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and garlic; cook 1 minute, stirring frequently. Add bell peppers; cook about 5 minutes, stirring frequently, until softened. Add shrimp and tomatoes; cook 3 to 5 minutes, stirring frequently, until shrimp are pink and peppers are crisp-tender.
Stir sauce into shrimp mixture. Heat to boiling; cook and stir until sauce is thickened. Serve over rice.

Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 120 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g