Shrimp and Broccoli with Cashews

Recipes: Stir-Fried Shrimp and Broccoli with Cashews


Ah. Four days at my parents' house, four days of constant food temptation. I would like to say (oh, how much I would like to say!) that I avoided it all. That I ate the healthy salads, that I eschewed the cake and the cookies and the chocolate. But I would be lying. For four days, I became the Easter Glutton (no relation to the Easter Bunny). When I have mentioned in previous posts that I have very little willpower, I really meant it. The food was there, it was darn good, and I reveled in every single bite.


Which brings me back to today. I convinced Mom not to send as many sweets home with me as she is used to, but when we arrived home and unpacked yesterday afternoon, there was a nice assortment. I allowed myself to enjoy them through Tuesday evening, but this morning everything remaining went down the disposal. I will not tell Mom. In fact, I will not tell Jack, either. This is my secret. I cannot control myself, I realize that, and I must pay.


I also must up the time on the exercise bike to 25 minutes. Broken ankle be damned, I need to get back to my normal routine. And burn off some calories.


We are eating even more lightly than usual, and tonight I made a shrimp and broccoli stir-fry for dinner. There is some prep to be done (steaming rice, prepping the broccoli and the sauce), but once that is accomplished the dinner came together within 15 minutes. And it is darn good. But I still want some chocolate eggs...




* Exported from MasterCook *

Stir-Fried Shrimp and Broccoli with Cashews

Recipe By: Vicci
Servings: 2 Preparation Time :0:30


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cooked basmati rice
6 ounces broccoli florets -- steamed until just tender; dunked in cold water to stop the
cooking process, drained, patted dry, set aside
1/2 cup low sodium chicken broth
1 tablespoon dry sherry -- optional
1/4 teaspoon dried red pepper flakes
1 tablespoon low sodium soy sauce
1/2 teaspoon sugar
10 ounces shrimp -- peeled and deveined
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt
1 tablespoon canola oil
2 large garlic cloves -- thinly sliced
2 teaspoons ginger root -- finely minced
2 teaspoons cornstarch
2 tablespoons chopped roasted cashews


Cook rice and keep hot. While rice is cooking, prepare broccoli as directed. Mix together sauce ingredients (chicken broth through sugar) and set aside.


Toss shrimp in a bowl with the salt and pepper.


Heat oil in wok over high heat. Add garlic slices and ginger root and sizzle for about 15 seconds. Add shrimp and toss until opaque (about 3 minutes)


Add broccoli and sttir until heated through. Add the cornstarch to the sauce ingredients, stir well, pour into the wok, stir until thickened.


Divide rice between 2 plates, top with the shrimp and broccoli mixture, sprinkle with cashews.



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Per serving: 450 Calories (kcal); 11g Total Fat (1g saturated); (22% calories from fat); 38g Protein; 46g Carbohydrate; 215mg Cholesterol; 901mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates