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Sweet and sour shrimp with Asian vegetables, pineapple and rice - KOAM TV 7

Sweet and sour shrimp with Asian vegetables, pineapple and brown rice

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Stir-frying is always a great way to create a fast and healthy meal. Adding edamame to any stir-fry provides cholesterol-free protein and valuable soy protein for heart health. Choose brown rice over white rice for more whole-grain nutrients and fiber. Quick-cooking and instant brown rice is readily available today, so there's no need to use the longer-cooking versions that take 40 to 50 minutes. Shrimp is extremely low in fat yet high in protein, and frozen precooked shrimp is a convenient time-saver.

Makes 3 servings (7.5 cups, about 1½ cups shrimp/veggie mixture over 1 cup rice per serving)

Ingredients

2¼ cups uncooked quick-cooking brown rice
1¾ - 2 cups fat-free, low-sodium chicken broth
10 ounces frozen cooked, peeled and deveined small shrimp (71 - 90 count size)
1 cup frozen shelled edamame
6 ounces fresh snow peas, strings removed
1¼ cups fresh pineapple chunks
½ cup purchased sweet and sour sauce
2 teaspoons canola oil

Directions

1.    Cook rice in chicken broth according to box directions.

2.    Thaw frozen shrimp in cold running water; set aside.

3.    Heat oil in wok or large skillet over medium-high heat.  

4.    Add edamame and cook 2 minutes, stirring frequently.

5.    Add snow peas and cook, stirring constantly, about 1 minute.

6.    Add pineapple, thawed shrimp and sweet and sour sauce. Continue stirring and cooking until all ingredients are heated throughout, about 3 to 5 minutes.

7.    Serve over cooked brown rice.

Nutrition information (per serving)

Calories: 660
Protein: 38g (23%)
Carbohydrate: 103g (62%)
Fat: 11g (15%)
Saturated Fat: 1g (1%)
Cholesterol: 184mg
Sodium: 792mg
Calcium: 195mg
Iron: 6.5mg
Vitamin A: 840 IU
Vitamin C: 73mg
Fiber: 8g

Copyright (c) 2010 Studio One Networks. All rights reserved.

Kim Galeaz is a registered dietitian, culinary-nutrition consultant and owner of Galeaz Food & Nutrition Communications, located in Indianapolis and Jacksonville, Fla. She has worked with such companies as Coca-Cola, Kroger, National Pork Board, Florida Department of Citrus and United Healthcare to help promote smart and healthy food, beverage and lifestyle choices. As a co-author of 4 Weeks to Maximum Immunity (Rodale 2008), she created 30 days of immune-boosting meal plans and snacks.

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