Sweet and Sour Shrimp

This is a very filling meal low in fat and high in protein. I add a
1/2 cup of rice to each serving; the rice isn't included in the recipe or nutritional information, though. This recipe is also "meatless" for those of us who need a tasty alternative to fish sticks this time of year.





Ingredients



1 cup thinly-sliced carrots
1 cup julienned green peppers
1 tsp fresh ginger
1 cup pineapple chunks (reserve 1/4 cup of the juice for later)
12 large shrimp (frozen or fresh and cleaned)
2 tbsp reduced-sodium soy sauce
1 tbsp brown sugar (unpacked)
1 tbsp corn starch
1 tbsp apple cider vinegar
3/4 cup watercress



Directions

In a 9x9 microwaveable dish combine the carrots, gr. peppers, watercress, ginger, and 2 tbsp of water. Cover with plastic wrap and create a few vents. Microwave on high 2-2 1/2 minutes until the veggies are soft.


Now, stir the pineapple into the 9x9 dish. Also arrange the shrimp on top (either frozen or fresh). Re-cover and cook on high for 4 minutes (or until the shrimp is done). Set aside and try to keep warm.


Ina small dis, combine the soy sauce, sugar, corn starch, vinegar, and pineapple juice. Also add a 1/4 cup of water. Stir until it is all dissolved. Microwave the small dish 3 1/2 minutes on high. Stir once about half way through.

Pour the sauce onto the shrimp and veggie mixture and stir.


I serve mine with 1/2 cup of rice per serving.


Nutritional Information

Makes 4 servings. Each serving has about 110 calories, .5 g fat, 1 g fiber, and 4 g protein.