This is another delicious Chinese recipe from Weight Watcher’s and a perfect dish to serve after the Thanksgiving holiday. Like so many others I overate but totally enjoyed every minute of it. I did change this dish by substituting snow peas for the original sugar snap peas. I just happen to like that veggie better. I even make room in my small garden to grow them – they grow up a trellis so that saves a lot of space. When shrimp is a part of the menu it is even better.
Asian Shrimp and Snow Peas
- 2 tsp. canola oil
- 1 large garlic clove, minced
- 2 tsp. fresh ginger, minced (I keep some in the freezer so I always have it on hand)
- 1 small to medium red onion, sliced thinly
- 2 cups snow peas, uncooked
- 1 lb. uncooked shrimp, peeled and deveined (I used frozen extra large 26-30 count, unshelled)
- 1 cup low-sodium chicken broth
- 2 tsp. cornstarch
- 2 tbsp. low-sodium soy sauce
- 1/4 tsp. red pepper flakes, or to taste
- 1/2 tsp. brown sugar
- rice of your choice (I made Sushi Rice) which I placed in molds to serve – it is sticky so perfect choice for molding (see Ginger and Jasmine Tea Sushi Rice)
- sesame seeds for garnish, optional
Heat oil in a large non-stick skillet. Add garlic, ginger and the red onions and cook for a couple of minutes until tender. Next, add the peas and cook for another couple of minutes. Add shrimp and cook until they are almost cooked through, probably about 2-3 minutes (depending on the size of shrimp you are using).
In a small bowl, mix 1/4 cup broth and cornstarch until blended. Add the remaining 3/4 cup of broth and the soy sauce.
Add the broth mixture and stir in the red pepper flakes and sugar. Reduce heat and simmer until sauce thickens and shrimp finish cooking. I would have liked the sauce to be thicker but if you add more cornstarch the points go up, so I did not!
WW points 1 cup shrimp and veggies plus 1/2 cup of rice is 7 points
Recipe by cooking with aunt juju
I decided to bring a Weight Watcher’s recipe to Angie’s party over at The Novice Gardener. I know many will be wanting to cook a more healthy meal after a hearty Thanksgiving meal. Thanks also to Prudy @butterbasilandbreadcrumbs and Jess @ cookingismysport.