Recipe of the Week - 02/21/11

Shrimp Stir-fry
(www.familycircle.com)

Makes: 6 servings
Prep: 10 minutes
Cook: in slow-cooker for 1-3/4 hours on HIGH, 3-1/2 hours on LOW

Nutrition Facts:  Servings Per Recipe: 6 servings, Calories 277, Total Fat (g)3, Saturated Fat (g)1, Cholesterol (mg)115,  Sodium (mg)349,  Carbohydrate (g)42, Fiber (g)6, Protein (g)21

Ingredients:
 
1 pound carrots, peeled and cut diagonally into 1/2-inch slices
1 medium-size sweet red pepper, seeded and cut into 1/2-inch slices
3/4 cup low-sodium chicken broth
1/4 cup low-sodium teriyaki sauce
2 tablespoons cornstarch
1 tablespoon oyster sauce
2 teaspoons sugar
1 pound shrimp, peeled and deveined
8 ounces snow peas, trimmed
1 can (8 ounces) bamboo shoots
Sliced scallions (optional)
3 cups cooked brown rice

1. Place carrots and red pepper slices in a 5- to 6-quart slow cooker. In a small bowl, blend broth, teriyaki, cornstarch, oyster sauce and sugar. Pour into slow cooker and cook on HIGH for 13/4 hours or LOW for 31/2 hours.

2. Stir shrimp, snow peas and bamboo shoots (drained) into the slow cooker for the final 20 minutes of cook time. Sprinkle with scallions and serve with brown rice.