Shrimp and Snow Peas


This is my variation on a classic Asian entree. I have added fresh oyster mushrooms and red jalapeño for some added zip. This is very quick to prepare, is gluten-free and diabetic friendly and low in fat as well.

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Shrimp and Snow Peas

Yield: 2 generous servings

12 ounces 21-25 tail-on shrimp
9.5 ounces fresh snow peas
3.5 ounces fresh oyster mushrooms
1 red jalapeño pepper
1 tablespoon chopped garlic
1 tablespoon Bragg’s Liquid Amino™*
1 tablespoon sucralose
1 tablespoon cornstarch
1 tablespoon water
2 teaspoons fresh chopped ginger
1 teaspoon sea salt
1 teaspoon canola oil
* you may use soy sauce if you are gluten tolerant.

Peel and devein shrimp leaving the tail on. Julienne the red jalapeno pepper. Chop garlic and
ginger. Heat oil in a wok or large high-walled sauté pan; add shrimp, garlic, ginger, jalapeño, Braggs™, salt, sucralose, mushrooms and snow peas. Stir fry till shrimp changes color and add cornstarch and water slurry to thicken sauce. Serve

© 2011 Aron David Bradley
http://www.boomercuisine.com

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