Spicy Garlic Shrimp

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Spicy Garlic Shrimp
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May 26, 2005

1 pound large shrimp, cleaned and shells removed
2 tablespoons garlic chili sauce
1 tablespoon canola oil
3 bell peppers (1 each yellow, red and green),
cored, seeded and thinly sliced
1 onion, thinly sliced

Toss shrimp in garlic chili sauce and refrigerate 1 hour.
Heat canola oil in a large wok over high heat.
Add peppers and onions, cook 3 minutes until crisp-tender.
Remove to a large plate.

Add shrimp to wok;
toss well and cook just until shrimp are cooked through.
Return vegetables to wok with shrimp, tossing until hot.
Serve hot.

Makes 4 servings.

Per serving: 186 calories,
23 percent calories from fat,
5 grams total fat,
.63 gram saturated fat,
221 milligrams cholesterol,
10 grams carbohydrates,
2 grams total fiber,
6 grams total sugars,
8 grams net carbs,
25 grams protein,
498 milligrams sodium.

Copyright (c) 2005, South Florida Sun-Sentinel

CRAB CAKES

from Sheila
CRAB CAKES - - Weight Watchers
Preheat oven to 400 deg F.

In a large bowl, combine:
2 slices whole wheat bread made into coarse crumbs
1 Tbsp. Minced pimiento
2 tsp. minced fresh parsley
1 tsp. seafood seasoning
Fold in 1 can crab or tuna, drained and broken up.

In a small bowl, combine and fold into above mixture:
4 Tbsp. Reduced calorie Miracle Whip
2 tsp. Spicy, brown mustard
1 tsp.Worstershire sauce
2-3 drops hot chili oil
Melt and mix in 1Tbsp. Butter.
Shape into 8 patties on a Pam'd baking sheet.
Bake 10-12 min.