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Shrimp and Peas in Garlic Sauce

Treat the family to ginger-scented shrimp with mushrooms and sweet peas, all ladled over hot rice.

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  • prep time 25 min
  • total time
  • ingredients 11
  • servings 4
 

Ingredients

1
cup uncooked regular long-grain white rice
2
cups water
1
(10-oz.) pkg. Green Giant® frozen baby sweet peas & butter sauce
1
cup Progresso® chicken broth (from 32-oz carton)
1
tablespoon cornstarch
1/4
teaspoon ginger
2
teaspoons oil
1/2
lb. shelled deveined uncooked medium shrimp, tails removed
1
small onion, sliced
3
large garlic cloves, minced
1
(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, microwave pouch of peas on HIGH for 3 to 4 minutes or until thawed. In small bowl, combine broth, cornstarch and ginger; blend well. Set aside.
  • 3 Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp, onion, garlic and mushrooms; cook and stir 3 minutes.
  • 4 Stir cornstarch mixture until smooth. Reduce heat to medium. Add cornstarch mixture to shrimp mixture; cook and stir until sauce is bubbly and thickened. Add thawed peas; cook and stir until thoroughly heated and shrimp turn pink. Serve over rice.
  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, microwave pouch of peas on HIGH for 3 to 4 minutes or until thawed. In small bowl, combine broth, cornstarch and ginger; blend well. Set aside.
  • 3 Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp, onion, garlic and mushrooms; cook and stir 3 minutes.
  • 4 Stir cornstarch mixture until smooth. Reduce heat to medium. Add cornstarch mixture to shrimp mixture; cook and stir until sauce is bubbly and thickened. Add thawed peas; cook and stir until thoroughly heated and shrimp turn pink. Serve over rice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
330
(
Calories from Fat
40),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
690mg
690%;
Total Carbohydrate
55g
55%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
8%;
Calcium
4%;
Iron
20%;
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.