Zutaten für Asian Shrimp Mushroom Stir Fry
- Peanut Oil
- 8 ounces sliced baby portabella mushrooms
- 2 chopped green onions
- Red Bell Pepper
- 2 minced garlic cloves
- 1 pound large shrimp
- 2 teaspoons creole seasoning
- 1/4 cup dry white wine
- 1/4 teaspoon crushed red pepper flakes
- Dried Basil
- Salt and Pepper
- 3 teaspoons vegetable oil
- 1/4 teaspoon black pepper
- 1 tablespoon fresh basil, chopped
- 1 1/2 cups cooked brown rice
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Zubereitung von Asian Shrimp Mushroom Stir Fry
- Pat 1 pound large shrimp dry and peel. In a bowl, toss shrimp with 1 teaspoon creole seasoning until evenly coated.
- Heat 2 teaspoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add 8 ounces sliced mushrooms, 2 chopped scallions, 1/4 teaspoon black pepper, and 2 cloves minced garlic to the skillet.
- Sauté for 5-7 minutes, or until mushrooms are tender, stirring occasionally.
- Add the shrimp and the remaining 1 teaspoon of vegetable oil to the skillet.
- Pour in 1/4 cup dry white wine (optional, can substitute with chicken broth), 1/4 teaspoon red pepper flakes, and 1 tablespoon fresh basil leaves.
- Cook for 2-3 minutes, or until shrimp is pink and cooked through, stirring constantly to prevent sticking.
- Serve immediately over 1 1/2 cups cooked brown rice. Garnish with extra basil if desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
12g
Fat
5g
Carbs
2g
