| |
| Mushroom Shrimp Sukiyaki |
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| 3/4 lb |
|
Fresh Mushrooms |
|
| 1/4 cup |
|
Salad Oil |
|
| 2 cups |
|
Celery, sliced |
|
| 2 |
|
large Green Peppers, sliced |
|
| 2 |
|
large Onions, sliced |
|
| 1/2 cup |
|
Soy Sauce |
|
| 2 Tbs |
|
Sugar |
|
| 1 Tbs |
|
Dry Sherry |
|
| 1 lb |
|
Frozen Shrimp, peeled & deveined |
|
| 1/2 cup |
|
Beef Broth or Water |
|
| 6 |
|
servings Hot Cooked Rice |
|
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|
|
| |
| 1 |
Rinse, pat dry and slice fresh mushrooms
(makes 3 ¾ cups). Set aside. In a large skillet heat oil.
Add celery, green peppers and onions. Sauté for 5 minutes
or until onions are pale gold. Combine broth, soy sauce,
sugar and sherry. |
| 2 |
Gradually add to sautéed vegetables.
Bring to boiling point. Add reserved mushrooms and shrimp.
Return to boil; reduce heat and simmer 8 to 10 minutes
longer or until shrimp turn pink. If desired, thicken
sauce with 1 T. cornstarch blended with 1 T. water. Blend
into mixture and cook until clear and slightly thickened,
stirring often. |
|
| |
| Servings: 6 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
calculated from recipe ingredients. |
|
|
| |
|
|
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| Amount
Per Serving |
|
|
|
| Calories |
|
349.52 |
|
| Calories From Fat |
|
98.14 |
|
| |
|
%
Daily Value |
| Total Fat 11.11g |
|
17% |
|
| Saturated Fat 1.63g |
|
8% |
|
| Cholesterol
115.11mg |
|
38% |
|
| Sodium
929.03mg |
|
38% |
|
| Potassium
702.12mg |
|
20% |
|
| Carbohydrates
40.68mg |
|
13% |
|
| Dietary Fiber 3.51g |
|
14% |
|
| Protein
21.69g |
|
43% |
|
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| Recipe Type |
| Main Dish, Seafood, Soup |
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| Recipe Source |
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