I mentioned earlier on Twitter:
It’s rare that one of my concoctions is blog-worthy, but I may have to share my new Orange-Ginger Shrimp For One recipe later tonight.
So, here we are. It’s nothing spectacular — I’m no gourmet — but it’s quick and easy and pretty tasty. Oh, and fairly low-cal, too.
4 oz. frozen cocktail shrimp, thawed
1 Tbsp. cornstarch
1 tsp. ground ginger (approximate)
½ tsp candied ginger, diced fine
½ cup Tropicana Trop50 orange juice drink
1 tsp. honey
1 tsp. canola oil
Heat canola oil in small pan over medium-high heat. In a small bowl, toss shrimp with cornstarch and ground ginger. Add coated shrimp to pan; cook, moving constantly, until shrimp is heated through and slightly browned.
In a small measuring cup, combine the orange juice and honey. Add the OJ mixture to the pan — the liquid should quickly come to a boil. Add the diced ginger and simmer until the sauce thickens.
Serve over brown rice.
Weight Watchers Points®: 5 (not including rice)