Lisas Low Fat Shrimp Diane Recipes

Steps:

• Combine all spices and set aside Melt reduced calorie margarine in a large saucepan, and add shrimp, mushrooms and spices.
• Saute until shrimp begin to turn pink, and mushrooms are softened.
• (About 5 minutes) Add shrimp stock and green onions and bring to a simmer.
• Cook until shrimp are pink, and mushrooms done.
• (About 5 minutes more) Add shrimp stock to water (so that it equals normal volume used for cooking), and cook rice as usual.
• Divide shrimp mixture into 4 portions, and serve over rice immediately.

Steps:

• In bowl, blend water, soy sauce, wine, cornstarch, and ginger until smooth.
• Set aside.
• Heat oil in large wok or skillet over medium-high heat.
• Stir fry garlic until softened, about 2 min.
• Add shrimp and stir fry until pink, about 4 min.
• Add broccoli, bell peppers, snow peas, corn, water chestnuts, and scallions.
• Stir fry one minute, mixing well.
• Stir sauce mixture to combine, pour over veggies.
• Cook, stirring, over medium-low heat, 5-7 min.
• ,until sauce thickens and veggies are crisp-tender.

Steps:

• In a large skillet melt 1 stick of the butter over high heat; when almost melted, add the green onions, salt, garlic, the ground peppers, basil, thyme and oregano; stir well.
• Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back-and-forth motion.
• Add the mushrooms and 1/4 cup of the stock; then add the remaining 4 tablespoons butter in chunks and continue cooking, continuing to shake the pan.
• Before the butter chunks are completely melted, add the parsley, then the remaining 2 tablespoons stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.
• Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice.