While shrimp may be small in size, they're large in terms of nutritional value and health benefits.
Loaded with protein, vitamin-D, vitamin-B3, and zinc, they're a great carbohydrate-free food.
They contain astaxanthin, a carotenoid that gives them their pink color and that can act as a potent antioxidant to protect the skin from premature aging.
Also, the omega-3 fatty acids in shrimp provide valued antioxidant protection.
The following is an excellent and flavorful, heart healthy dish.
2 c. water.
1 c. uncooked long grain brown rice.
1/2 c. chopped walnuts.
1 lb. med frozen cooked shrimp.
1 c. celery, sliced diagonally.
3/4 c. low-sodium stir fry sauce.
1 med. pear or apple, peeled, cored, and cut into bite-size pieces.
1. In a medium saucepan, bring the water to a rolling boil over high heat.
Stir in the rice, cover, and reduce the heat to a low simmer.
Cook until all the water is absorbed, about 45 to 50 minutes.
Remove from the heat (do not stir), and let stand, covered, for 10 minutes.
Fluff with a fork before serving.
2. Meanwhile, preheat the oven or a toaster oven to 350 degrees F.
Put the walnuts on a baking sheet.
Bake for 10 minutes until golden brown, stirring halfway through the baking time.
Remove from the oven, and set aside to cool.
When the rice is cooked, put the shrimp in a colander, and defrost under cool running water.
Drain well, and set aside.
3. In a large nonstick skillet or wok, heat the sweet-and-sour sauce over medium-high heat until it begins to gently bubble.
Stir in the celery, and coat with the sauce.
Cover the skillet, and cook for 1 minute.
Stir in the pear, cover, and cook for an additional 2 to 3 minutes, or until the pear is slightly tender.
4. Stir in the shrimp.
Cover, and cook for an additional 1 minute, or until just heated through.
Do not overcook or the shrimp will shrink and become tough.
Stir in the toasted walnuts, and serve immediately over the steaming rice.
Makes 4 Servings
Per Serving (including 1/2 cup brown rice):
24 g. Protein,
54 g. Carbohydrates,
8 g. Fat,
1 g. Saturated Fat,
173 mg. Cholesterol,
4 g. Fiber,
177 mg. Sodium
We've enjoyed this sweet-and-sour shrimp recipe several times now.Tweet
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