Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Stir-Fried Shrimp With Green Beans
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- #59084
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 tablespoon vegetable oil
1 clove garlic, minced
1 pound medium shrimp, peeled and deveined, thawed if frozen
11 ounces canned green beans, drained
1 tablespoon soy sauce PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon soy sauce
2/3 cup instant rice
directions
Heat a wok or heavy nonstick skillet over high heat. Add oil. Add all ingredients, except rice. Season with pepper to taste. Stir-fry 2-3 minutes, or until shrimp are pink and cooked through.
Prepare rice according to package directions. Serve shrimp over rice.
added by
FoodA
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
December 6, 2006
Not a bad recipe, just not spectacular. We'd prefer fresh green beans to the canned (or at the very least, frozen), and it seemed to need more soy sauce - or some kind of Asian-inspired sauce to tie it all together. This recipe is extremely easy, so consider it a starting point to making your own version.