SHRIMP AND VEGETABLES

Shrimp and Vegetables image

This super-easy supper solution turns to quick-cooking shrimp, frozen mixed vegetables, and prepared stir-fry sauce for time-saving flavor.

Provided by By Betty Crocker Kitchens

Categories Entree

Yield 4

Number Of Ingredients 7

Ingredients

2 cups uncooked instant white rice
2 cups water
2 tablespoons light sesame or vegetable oil
1 lb. shelled deveined uncooked medium shrimp (about 30 shrimp), tails removed
1 (1-lb.) pkg. precut stir-fry vegetables
2 tablespoons water
2/3 cup purchased stir-fry sauce

Steps:

Cook rice in 2 cups water as directed on package.
Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add shrimp; cook and stir 4 to 6 minutes or until shrimp turn pink. Remove shrimp from wok; place on plate and cover to keep warm.
Add remaining tablespoon oil to wok. Add vegetables; cook and stir 2 minutes. Add 2 tablespoons water; cover and cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
Add stir-fry sauce and return shrimp to wok; cook and stir 1 to 2 minutes or until sauce has thickened. Serve over rice.

Nutrition Facts : Calories 430, Carbohydrate 62 g, Cholesterol 160 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 2940 mg, Sugar 8 g