No-Fry Shrimp Stir-Fry
Use your microwave and a bottle of salad dressing to make
this easy, Asian-inspired shrimp and broccoli dish, served over
hot cooked brown rice.
Ingredients
• 12 oz frozen, deveined,
peeled (with tails intact if
desired), cooked shrimp,
thawed and drained
• ⅓ cup bottled light Asian
salad dressing
• 3 cups broccoli florets
• 1 pouch 8.8 oz cooked
brown rice
• 1 cup shredded carrots
• 2 tsp toasted sesame seeds
• Crushed red pepper
(optional)
• ¼ cup water
Instructions
1. In a medium bowl, combine shrimp and salad dressing
and cover and marinate in the refrigerator for 30 minutes,
stirring occasionally.
2. In a 2-quart microwave-safe casserole, combine broccoli
and the water. Microwave (covered) on 100 percent power
(high) for 2 minutes, stirring once halfway through cooking.
Drain in a colander and return to casserole.
3. Add shrimp mixture, rice, and carrots to drained broccoli
in casserole. Microwave (covered) on 100 percent power
(high) for 3 to 5 minutes or until mixture is heated through,
stirring once halfway through cooking.
4. Divide shrimp mixture among four serving bowls. Sprinkle
with sesame seeds and, if desired, crushed red pepper.
Makes 4 servings (1 ¼ cups each).
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