Recipe
Author
Hy-Vee Balance Magazine
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Description
Fresh ginger and dry sherry give a lift to the delicate flavors of shrimp and vegetables. Keep the sodium level down by using light soy sauce and low-sodium chicken broth.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. Hy-Vee 33%-less-sodium chicken broth | ||
| ¾ c. packaged shredded carrots | ||
| 1 tbsp. dry sherry, optional | ||
| 2 tsp. Hy-Vee light soy sauce , or natural soy sauce alternative from Hy-Vee HealthMarket | ||
| 2 tsp. rice vinegar | ||
| 1 tsp. fresh ginger, grated | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 1 Hy-Vee Fish Market frozen cooked shrimp, thawed | ||
| 1 (6-oz.) pkg. fresh snow peas | ||
| 2 oz. thin rice noodles | ||
| Sliced green onions, for garnish |
Things To Grab
- Stockpot with cover
Directions
- Combine broth, carrots, sherry (if desired), soy sauce, vinegar, ginger and pepper in a stockpot. Bring to boiling, reduce heat. Simmer, covered, for 5 minutes.
- Stir in shrimp, snow peas and rice noodles. Bring mixture to boiling, reduce heat. Simmer, covered, for 5 minutes more. Serve immediately. If desired, garnish with green onions.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 230mg
- Sodium: 1,060mg
- Total Carbohydrates: 17g
- Protein: 32g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 50%
0%
Iron 20%
0%
Calcium 10%