dianaschnuth

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.

Ingredients:
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

Directions:
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)