Shrimp and Snow Peas

Shrimp and Snow Peas
Serve over hot rice if desired.

Servings: 6

• 1 clove garlic
• 2 tablespoons oil
• 1 1/2 cups diagonally sliced celery
• 1 cup thinly sliced onion
• 1/2 teaspoon fresh ginger root, grated *
• 2 cups fresh or frozen snow peas, thawed
• 1 1/2 cups sliced mushrooms
• 1/3 cup water
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons lemon juice (up to 3)
• 2 teaspoons cornstarch
• 12 ounces pink shrimp (about 2-1/2 cups), thawed if necessary
• Salt

Heat garlic in oil in large skillet or wok 1 minute; remove garlic. Add celery, onion and ginger; cook and stir 2 minutes. Add pea pods and mushrooms; cook and stir 1 minutes.

Combine water, soy sauce, sherry, lemon juice and cornstarch; add with shrimp to vegetable mixture. Cook and stir until sauce boils and thickens. Salt to taste. Serve over hot rice.

COOKS NOTE: * One-fourth teaspoon ground ginger may be substituted and added with soy sauce.

Per Serving: 196 Calories; 8g Fat (37.5% calories from fat); 1g Saturated Fat; 20g Protein; 10g Carbohydrate; 2g Dietary Fiber; 166mg Cholesterol; 491mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.