SWEET AND SOUR SHRIMP
Looking for a seafood dinner made using Original Bisquick® mix? Then check out this sweet and sour shrimp served over rice - a hearty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Cook rice in 2 1/2 cups of the water according to package directions.
- Meanwhile, in 12-inch nonstick skillet or wok, heat 1/4 cup of the water over medium-high heat. Add broccoli; cook about 3 minutes, stirring frequently, until water evaporates. Add bell pepper and remaining 1/4 cup water; cook 3 minutes longer, stirring frequently, until vegetables are crisp-tender. Remove vegetables to bowl; cover to keep warm.
- In small bowl, beat egg white and 1 tablespoon water with whisk. In large resealable food-storage plastic bag, place Bisquick mix, cornstarch, paprika, red pepper and salt. Working in 2 batches, dip shrimp in egg white mixture; remove with slotted spoon and place in bag. Shake bag to coat shrimp with Bisquick mixture.
- Wipe same skillet with paper towel. In skillet, heat 2 tablespoons of the oil over medium heat. Cook 1/2 of the shrimp in oil 2 minutes on each side or until pink. Drain on paper towels. Wipe skillet again. Repeat with remaining oil and shrimp.
- Return vegetables to skillet; cook and stir until heated. Add shrimp; gently toss to combine.
- Serve shrimp mixture over cooked rice; top with almonds and sweet-and-sour sauce.
Nutrition Facts : Calories 710, Carbohydrate 93 g, Cholesterol 160 mg, Fat 3, Fiber 5 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 27 g, TransFat 1 g
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