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Shrimp and Peas in Garlic Sauce

Shrimp and Peas in Garlic Sauce
  • Prep 25 min
  • Total 0 min
  • Ingredients 11
  • Servings 4
Treat the family to ginger-scented shrimp with mushrooms and sweet peas, all ladled over hot rice.
Updated September 29, 2008
Make With
Make With
Pillsbury Bread

Ingredients

  • 1 cup uncooked regular long-grain white rice
  • 2 cups water
  • 1 (10-oz.) pkg. 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 sliced mushrooms, drained

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.

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
330
Calories from Fat
40
Total Fat
4g
6%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
690mg
29%
Potassium
200mg
6%
Total Carbohydrate
55g
18%
Dietary Fiber
4g
16%
Sugars
6g
Protein
17g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
20%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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