Spicy Shrimp - 4g Carbs, 1g Fiber, 3g Sugar

{Suggestions: Leave the "4 tsp sugar" out or use a favorite
suitable substitute. If using rice be sure it is one you know
your can use. Take care, Gloria}
From: "Healthy Soul Food Cooking" p. 82
Preparation time: 20 min
Serves: 6
Serving size: 1/2 cup

1 1/2 lb uncooked, peeled, and deveined shrimp
1 Tbsp rum
1/4 cup vinegar
2 Tbsp lite soy sauce
4 tsp sugar
2 tsp cornstarch
2 Tbsp sesame oil
3 cloves garlic, minced
1/4 tsp red pepper flakes
1/2 cup bamboo shoots
2 stalks green onion, thinly sliced
1 1/2 Tbsp minced fresh ginger
2 stalks celery, cut into 1/2-inch slices

In a medium bowl, toss the shrimp with the rum.

In a separate bowl, combine the vinegar, soy sauce, ginger, sugar, and
cornstarch.

2. Heat the oil in a large wok or skillet and stir-fry the garlic,
red pepper flakes, bamboo shoots, onion, ginger, and celery for 3 minutes.

3. Add the shrimp and stir-fry until the shrimp just turns pink. Add
the sauce and cook until the sauce bubbles and thickens. Serve with
steamed rice.

Serves: 6
Serving size: 1/2 cup
Nutrition per Serving:
143 Calories, 49 Calories from Fat, 5g Total Fat, 1g Saturated Fat,
160mg Cholesterol, 398mg Sodium, 4g Total Carbs, 1g Dietary Fiber,
3g Sugars, 18g Protein

Exchanges: 1 Vegetable, 2 Lean Meat._,___

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