Shrimp Stirfry

Prep time: 5 minutes, Cooking time: 20 minutes

Serves: 2

Ingredients:

  • 16 pieces of shrimp
  • 10 baby carrots
  • 2 cups baby bella mushrooms, sliced
  • 1 green pepper, sliced
  • 1/4 cup low sodium beef broth
  • 1 tbsp low sodium soy sauce
  • Brown rice
  • Extra virgin olive oil

Instructions:

First cook brown rice according to package.

Drizzle 2 teaspoons EVOO in frying pan and turn heat to medium.

Once the pan heats up, place the baby carrots and sliced mushrooms in the pan, cover with lid and let simmer for approx 7 minutes.

  

Next the sliced peppers can be added to the mixture, cover with lid and simmer for approx 7 minutes.

  

After the 7 minutes is up, the beef broth and soy sauce can be added to the mixture and let simmer for a couple minutes.

 

Place the shrimp on top and cook for only like 2 minutes, the longer you let it go the more gummy it’s gets.

  

Place 1/2 cup brown rice on each plate, divide the stir fry mixture between the two and dinner is served, it’s so very simple yet so tasty and perfect for Lenten Friday’s…ENJOY!!🍽

  

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