Sauteed Shrimp and Peppers with Rice Pilaf

 Serves 4


  • 12 large shrimp
  • 1 1/2 cups of sweet peppers (red, yellow,or green), sliced
  • 1 cup sliced onion
  • 3 cloves or 3 teaspoons garlic, minced
  • 1 Tablespoon ginger, minced or 1 teaspoon ground ginger
  • 1 Tablespoon sesame oil
  • 1 Tablespoon vegetable oil
  • 1/4 cup low sodium soy sauce
  • 1/4 teaspoon crushed red pepper (optional)

Directions: In a large pan, add oils and turn to high heat. Add shrimp and saute for 2-3 minutes. Add onions, garlic and ginger. Stir. Add peppers, soy sauce and crushed pepper (if using). Cook until vegetables are crisp tender. Serve with rice pilaf.


Rice Pilaf

  • 1 Tablespoon butter
  • 1⁄2 cup diced onion
  • 1 cup long grain rice
  • Zest from one lemon
  • 1 3⁄4 cups water

Directions: Melt butter in sauce pan. Saute onions. Add rice and stir to coat. Add zest of one lemon. Add liquid and bring to a boil, then reduce to a low simmer. Cook 15-17 minutes. Turn off heat and let set 5 minutes, fluff and serve.

Nutrient analysis per serving: 330 calories, 11 gm fat, 3 gm saturated fat, 0 gm trans fat, 50 mg cholesterol, 597 mg sodium, 4 gm fiber

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