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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Again another great healthy dinner from my Diabetic collections. Good taste and you control the seasoning and spice. Enjoy. I use splenda in all my cooking and baking, I find that there is no aftertaste like sweet n low or equal. Ingredients:
1/4 cup cornstarch |
1/2 teaspoon salt |
1 lb jumbo shrimp |
1 tablespoon vegetable oil |
4 scallions |
1 red bell pepper |
2 tablespoons cilantro |
2 garlic cloves |
1 chili pepper |
1 tablespoon lime juice |
3 tablespoons water |
1/2 teaspoon sugar substitute |
3/4 teaspoon peppercorn |
Directions:
1. Peel and devein your shrimp,.
2. coarsely chop scallions. Cut your bell pepper into not too thin strips. Chop your cilantro, mince your garlic and chop your chile pepper.
3. For the peppercorns you will need them crushed.
4. In a shallow bowl, combine the cornstarch and salt.
5. Add the shrimp, toss to coat.
6. Heat the oil in a large nonstick skillet over medium-high heat.
7. Add the shrimp and cook for 1 1/2 minutes per side or just til pink.
8. Add the scallions, bell pepper, cilantro, garlic and chile pepper. Cook, stirring often for 1 minute.
9. Add the line juice, water sugar and peppercorns. Cook, stirring constantly, for about 1 minute more.
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