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Citrus-y Stir-fry shrimp
by Marjorie Dudley
serves: 2
  shrimp dinner, from Hungry Girl Cookbook
Ingredients:
  10 ounces   raw peeled deveined shrimp, tails removed
  3 cups   snow peas
  3 cups   white mushrooms, quartered
  1/2 cup   canned sliced water chestnuts, drained & halved
  1/3 cup   freshly orange juice (straight from the fruit)
  1/2 teaspoon   cornstarch
  2 1/2 teaspoon   Splenda No Cal. Sweetener (granulated)
  3 tablespoons   light or low-sodium soy sauce
  2 1/2 teaspoons   minced garlic
  2 tablespoons   chopped scallions (optional)
Directions:
  Bring a medium pot filled two-thirds of the way with water to a boil.
Meanwhile, in a small dish, combine orange juice, soy sauce, Splenda, conrnstarch, and garlic (if using scallions, add those as well). Mix thoroughly and transfer to a small saucepan. Set heat to low and cook 5 minutes, stirring often.
Remove sauce from heat, transfer back to the small dish, and set aside.
Once the pot of water has reached a full boil, add shrimp. Cook until shrimp are opaque (about 35 minutes for large shrimp). Drain water, and rinse shrimp in cold water and set aside.
In a large pot or wok sprayed with nonstick spray, cook snow peas and mushrooms at medium heat, stirring occasionally, for 5 to 7 minutes. (Veggies should still be crisp.)
Add shrimp, water chestnuts, and sauce. Stir and continue to cook for 2 to 3 more minutes, until entire dish is thoroughly heated and mixed.