1 bag (12 oz) frozen small Shrimp, uncooked and tail-off
1 tablespoon oil
3 stalks celery, sliced diagonally
1 to 2 small zucchini, cut into quarters and then into 1/4-inch slices
4 to 8 green onions, sliced
3 cloves garlic, crushed
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon cornstarch
Place shrimp in a colander or strainer in a bowl of cold water.
Thaw 5 to 7 minutes.
Heat oil in a large non-stick skillet over Medium-High heat.
Add celery and zucchini and stir fry 3 minutes.
Push vegetables to outer edge of skillet.
Add shrimp, green onions and garlic to skillet and stir fry 3 minutes or until shrimp turns pink and becomes firm to the touch.
Blend broth, soy sauce and cornstarch until cornstarch dissolves.
Pour broth mixture over shrimp and vegetables.
Heat, stirring, until sauce thickens
No Nutritional Information Available
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