Sultry Shrimp Stir-Fry

I have never been (and at one time would have sworn that I never would be) much of a fish girl. I lived a boat ride away from Seattle Pike's Place Market for 12 years and never learned to like fish ~ I'd say that was my best opportunity. But, I think I may just be turning over another new leaf in this here plan to get healthy.

Hubs and I had this Sultry Shrimp Stir-Fry* recipe for dinner a couple of nights ago, and have to say I devoured it. As a friend of mine would say, "you tore it up, girl!" I did, it was very very tastey. This would make a fabulous Sunday evening meal because it's light and healthy.

What You Need:

• 2 T vegetable oil (I used grapeseed oil)
• 1# frozen, uncooked medium shrimp, thawed & peeled
• 2 garlic cloves, chopped
• 1 t red pepper flakes
• 1/2 c water chestnuts
• 1/2 c snow peas
• 1 c soybean sprouts
• 1/2 red bell pepper, thinly sliced
• 2 packets Truvia (or stevia)
• 2 t toasted sesame oil
• 1/4 c soy sauce (I used Bragg's Liquid Aminos-MUCH less sodium)
• 2 T balsamic vinegar
• 1/4 c green onion, sliced
• 1/3 c cashews, raw
• 2 c. cooked brown rice

What You Do:

1. Heat a large skillet over medium-high heat and add the vegetable oil. When the oil is hot, add the shrimp, garlic, and red pepper flakes and stir fry for 1 minute.
2. Add the water chestnuts and snow peas, and stir-fry for 6-8 minutes.
3. Add the sprouts and bell pepper and cook for an additional 5-7 minutes.
4. Stir together the Truvia, sesame seed oil, soy sauce and vinegar and pour into pan and cook until the shrimp is opaque and the vegetables are done to your liking.
5. Remove from the heat and stir in the green onions and cashews, reserving some of each for garnish.
6. Serve over rice and enjoy!

Makes 4 servings

Bon appetit,
Cheryl

*Recipe adapted from The Belly Fat Cure by Jorge Cruise