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FareShare Gazette Recipes -- August 2003 - I's

 

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 Italian Shrimp Stir-Fry

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                       * Exported from MasterCook *

                         Italian Shrimp Stir-Fry

Recipe By     :Betty's Best The Best Recipes from 2002
Serving Size  : 5     Preparation Time :0:15
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  uncooked linguine
     3/4           cup  reduced-calorie Italian dressing
  1 1/2      teaspoons  grated lemon peel
  3                     garlic cloves -- finely chopped
     3/4         pound  fresh uncooked medium shrimp -- peeled and
                        deveined -- (or frozen, thawed)
  3               cups  broccoli flowerets
  1             medium  yellow summer squash -- cut lengthwise in
                        half then cut crosswise
                        into slices -- (1 1/2 cups)
  2        tablespoons  water
  8                     cherry tomatoes -- cut in half
  12                    extra-large pitted ripe olives -- cut in half
     1/4           cup  fresh basil leaves -- chopped
                        Grated Parmesan cheese -- (if desired)

Cook and drain linguine as directed on package; keep warm. Mix dressing,
lemon peel and garlic; set aside.

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high
heat. Add shrimp; stir-fry about 2 minutes or until shrimp are pink and
firm. Remove shrimp from skillet.

Spray skillet with cooking spray; heat over medium-high heat. Add broccoli
and squash; stir-fry 1 minute. Add water. Cover and simmer about 3 minutes,
stirring occasionally, until vegetables are crisp-tender (add water if
necessary to prevent sticking).

Stir in dressing mixture; cook 30 seconds. Stir in tomatoes, olives, basil,
shrimp and linguine; stir-fry until hot. Sprinkle with cheese.

Diet Exchanges:  2 starch; 1 medium-fat meat; 3 vegetable

Source : "Betty's Best The Best Recipes from 2002, #194 March, 2003, p. 31"

S(mastercook formatting by): "Mary [mnmpoms@ponyexpress.net] February, 2003"
Copyright : "2003 by General Mills, Inc."
T() : "0:15"

NOTES : Substitution: This quick and easy stir-fry was a real winner in
the Betty Crocker kitchens. If you prefer chicken to shrimp, use 3/4 pound
boneless skinless chicken breasts, cut into 1-inch pieces. Stir-fry the
chicken 3 to 4 minutes or until no longer pink in the center.

Bobbie's Note: This was delicious. I made half of the recipe and it made a
generous serving for 2. I only served some fresh veggies with this as there
was a lot of food.

Contributed to the FareShare Gazette by Bobbie; 10 August 2003.
www.fareshare.net

        - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 22 Calories; trace Fat (7.3% calories 
from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 
15mg Sodium.  Exchanges: 1 Vegetable; 0 Fruit.

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