Sauteed Shrimp and Vegetables

Sauteed Shrimp and Vegetables

3/4 pound large Gulf shrimp, peeled and deveined

1 1/4 cups broccoli florets

3/4 cup red bell pepper strips
3/4 cup sugar snap peas
1 medium onion, cut into chunks
1 large carrot, peeled and sliced on the diagonal
1 stalk celery, sliced on the diagonal

Sauce:
1 large clove garlic, minced
1 tablespoon grated ginger root
1 tablespoon soy sauce
1 tablespoon fish sauce
1 cup low sodium chicken broth (may use fish or shrimp stock if available)
2 teaspoons cornstarch
1/8 teaspoon red pepper flakes (1/8 to 1/4)

Whisk together the sauce ingredients in a small bowl; set aside.
Heat one to two tablespoons olive oil in a large saute pan over medium high heat. Add vegetables in this order, cooking one to two minutes after each addition: carrots, broccoli, sugar snap peas, onion, celery, and bell pepper strips. Cook, adjusting the heat to keep from over-browning until tender crisp. Remove vegetables to a warm plate.

Add another tablespoon of olive oil to the pan, then add shrimp, cooking and stirring 4 to 5 minutes until just cooked through. Whisk again, then add the sauce to the pan. Return the vegetables back to the pan, bring to a boil and simmer two minutes.

Serve in shallow bowls over hot rice if desired, although this is delicious without and much lower in carbs.