Please help yourself to this nutritious, low fat recipe, compliments of Ronda.
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Shrimp and Rice

This recipe will yield 8 servings of approx. 9 oz each.

Each serving contains approx. 191 calories.

1 lb cleaned raw shrimp (about 2 cups) 2 Tbl. soy sauce 1 Tbl. sherry 1/2 tsp. ground ginger 1-1/2 cup sliced onion 1 cup sliced celery 1 can sliced water chestnuts, drained 1 can bean sprouts, rinsed and drained 1 Tbl. cornstarch 1/2 tsp. dry nonfat chicken broth mix 1/2 c water

In a large non stick skillet, combine shrimp, soy sauce, sherry and ginger. Stir fry over high heat until shrimp are pink, about six minutes. Remove shrimp and set aside. In the same skillet, stir fry onion, celery, water chestnuts and bean sprouts until celery is crisp-tender, about six minutes. Mix cornstarch, broth and water; stir into the shrimp mixture. Cook, stirring constantly, until the mixture thickens and boils. Continue to cook 1 minute. Serve over rice.