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Tarragon Shrimp and Vegetable Stir-fry

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Tarragon Shrimp and Vegetable Stir-fry
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 3
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A delicious stir-fry ready in just 20 minutes! This tasty shrimp and vegetable dish served with tarragon sauce is perfect for an Asian dinner.

Ingredients

SAUCE

1/2
cup water
3
tablespoons dry white wine or water
1
teaspoon lemon juice
1
tablespoon cornstarch
1
teaspoon chicken-flavor instant bouillon
1
teaspoon dried tarragon leaves, crushed

STIR-FRY

2
tablespoons oil
1 1/2
cups frozen cut green beans
1 1/2
cups frozen cauliflower florets
1
cup julienne-cut (2x1/8x1/8-inch) carrots
1
(12-oz.) pkg. frozen uncooked medium shrimp, thawed
3
green onions, cut into 1-inch pieces

Directions

  • 1 In small bowl, combine all sauce ingredients; blend well. Set aside.
  • 2 Heat oil in large skillet or wok over medium-high heat until hot. Gradually add green beans, cauliflower and carrots; cook and stir 5 minutes.
  • 3 Add shrimp; cook and stir 3 to 4 minutes or until shrimp turns pink and vegetables are crisp-tender.
  • 4 Stir in onions and sauce; cook until thickened and bubbly, stirring constantly.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
260
(
Calories from Fat
100
)
Daily Value
Total Fat
11g
17%
(
Saturated Fat
2g
10%
)
Cholesterol
160mg
53%
Sodium
550mg
23%
Total Carbohydrate
16g
5%
(
Dietary Fiber
5g
20%
,
Sugars
5g
)
Protein
21g
Daily Value*:
Vitamin A
240%
240%
Vitamin C
60%
60%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 2 Vegetable; 2 1/2 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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