This one of my favorite low-calorie, low-fat and fast go to meals. My family all love it and I get requests for it and the recipe often. I hope you enjoy. Try adding in your own favorite variety of vegetables to keep your stir-fries fresh and new. Be sure to check out my tips on how to peel and devein shrimp, below the recipe.
Garlic Shrimp & Asparagus Stir-Fry
1 lb. raw shrimp, peeled and devein
1 med. onion, sliced and separated into rings
2 stalks celery, cut into ฝ inch pieces
12 spears asparagus, cut into ฝ inch pieces
2 c. broccoli, chopped into small pieces
2 c. cauliflower, chopped into small pieces
4 cloves garlic, minced
ฝ c. soy sauce
2 pkts. Splenda or other sugar substitute
1/8 t. crushed red pepper flakes, or to taste
Lightly mist a large skillet with olive oil pan spray and preheat over medium high heat. Add onion, celery, asparagus, broccoli, and cauliflower. Cook and stir until vegetables are almost tender. Add shrimp, soy sauce, crushed red pepper, and Splenda. Cook and stir for 3-5 minutes or until shrimp is pink and opaque.
Makes 2 servings
Calories: 250 per serving Fat: 1 gram
Peeling Shrimp
Using your thumb, loosen the shell, starting from the underside of the shrimp. If the shrimp are curled, this will be along the inside of the crescent-shaped shrimp. The shell should peel away with little resistance. Leaving the tail on or off, is really a matter of preference. If you do want it peeled off, hold the end of the shrimp firmly, between the thumb and fore-finger, at the base of the tail and give a little pull.
Deveining Shrimp
Use a small knife and cut a slit, about a 1/4-inch deep, along the back of the shrimp. A small, dark line will be revealed--this is the intestinal track and can contain sand and grit. Devein the shrimp under cool running water, using your thumb or a small knife to remove the track. Your shrimp are now ready to be cooked.
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