Title: Oriental Shrimp and Scallions
Categories: Fish Diabetic Shellfish Asian Chinese
Yield: 2 Servings

1	ts	Peanut oil
7	oz	Shrimp, lg, shelled and deveined
1	c	Scallions; cut into 3' pieces
1/4	c	Chicken broth
2	ts	Hoisin sauce
1/2	ts	Cornstarch
		Radish for garnish

In 10-inch non-stick skillet heat oil, add shrimp and cook over high heat stirring frequently, until shrimp begin to turn pink, about 2 minutes. Add scallions and cook, stirring frequently, until tender, about 2 minutes. Using a wire whisk, in a small mixing bowl combine remaining ingredients, whisking to dissolve cornstarch. Stir into shrimp mixture and cook strring constantly, until mixture thickens, about 1 minute. Garnish with radish. Per serving: 151 cal, 22g prot, 4 g carbo

Source: Belve (cf 255) Formatted: 4-3-95

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