Peanut Shrimp Ingredients: 12 oz frozen cooked shrimp (8 protein) 6 cups chopped cabbage (2 carb) 2/3 cup water chestnuts 2 carb 3 cups sliced mushrooms (1 carb) 1 1/2 cups chopped broccoli (1 carb) 1 tablespoon rice wine vinegar 1 1/3 teaspoons olive oil (4 fat) 2 teaspoons old-fashioned peanut butter (4 fat) 1 tablespoon Soy Sauce Thaw Shrimp to room temperature. Keep tails on.

Directions:

• In a non-stick pan, sauté cabbage in olive oil for five minutes over medium high heat, stirring often, and adding a little water if the cabbage starts to stick.

• Add mushrooms and rice wine vinegar and sauté two minutes longer. Add water chestnuts and sauté another minute or two.

• Turn heat to low. Add peanut butter and soy sauce and mix together well until blended.

• Add shrimp and mix again. Heat another 2 minutes or so until shrimp is hot.

• Serve immediately.

• Makes 2 4 block servings

Comments

[jessica]

okay gotta say this one isn't one of my favorites. i halved it but then had to double up on the sauce. there just wasn't any flavor. i'm thinking i didn't do the cabbage right. i sauteed for a long time but it still wasn't soft enough. wasn't terrible but i don't think i'll make it again. I did make the Chicken and barley rositto with asparagus and sundried tomatoes and that was awesome. only thing i would adjust next time is knocking off a cup of chicken broth.