Garlic-Sauteed Shrimp
July, 2001

Serves 4 / I always keep some shrimp in my freezer—they are ideal for last-minute meals. Even better, shrimp, like other shellfish, are low in saturated fat. Most shrimp sold in stores have been "flash-frozen." If a shrimp is pink, it's been cooked, so it probably has lost most of its flavor. Look for gray or white raw shrimp. Serve this dish with noodles, steamed rice or as filling for roll-ups.

MARINADE
2 tablespoons ginger tamari
1/2 tablespoon cooking wine
1 teaspoon sesame oil

SHRIMP
1 pound medium raw shrimp, shelled and deveined
2-1/2 tablespoons cooking oil
3 cloves garlic, minced
1 cup thinly shredded leeks, white part only
1 medium red bell pepper, julienned
Salt and freshly ground pepper, to taste
2 tablespoons toasted black sesame seeds

1. Combine marinade ingredients in medium bowl. Add shrimp and toss to coat. Cover and refrigerate for 20 minutes.
2. Heat 1-1/2 tablespoons oil in nonstick wok or cooking pan over medium-high heat. Swirl to coat pan. Add garlic and sauté until fragrant, about 30 seconds. Add shrimp. Stir-fry until pink, about 1-2 minutes. Remove shrimp and place in medium bowl.
3. Heat remaining 1 tablespoon oil in wok. Add leeks and bell peppers. Stir-fry until peppers soften, about 1 minute. Return shrimp to wok and stir-fry until heated through.
4. Season with salt and pepper. Garnish with black sesame seeds. Serve hot.

Calories 263,Fat 14,Perfat 49,Cholesterol 173,Carbo 8,Protein 25,Fiber ,Sodium