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Suggest a better description1) Shell and devein the shrimp, set aside. 2) Stir cashwews in heated oil in a large frying pan until they give off a nutlike aroma and begin to brown. Remove with a slotted spoon and reserve. To same oil add onion and celery. Cook, stirring occasionally, over medium-high heat until onions are translucen, about 3 minutes. Add mushrooms and cook until they become brown. Mix in garlic and shrimp, stirring until shrim turn pink. 3) Mix cornstarch smoothly with soy sauce and chicken stock. To shrimp mixture add the spinach and peas sit 30 seconds. Mix in constarch mixture, stirring just until thicken. Taste, add salt, if needed. Sprinkle with reserved cashews. 4) Serve shrimp over brown rice. Submitted By COOK4U@VIVANET.COM On THU, 14 SEP 1995 055054 -0400
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Serving Size: 1 Serving (328g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 233 | ||
Calories from Fat: 103 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 354.7mg | 12 % | |
Potassium 237.9mg | 6 % | |
Total Carbohydrate 28.9g | 9 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 25.1g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 233
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