* Exported from MasterCook *

Stir Fried Ginger Shrimp

Recipe By :n/a
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Seafood
Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound shrimp -- cleaned and deveined
1 tablespoon canola oil
1 tablespoon peanut oil
2 cloves garlic -- minced
1 tablespoon ginger root -- minced
1/2 cup sliced mushroom
1 tablespoon sesame oil
1 tablespoon soy sauce
1/4 teaspoon red pepper flakes -- to taste

Heat the canola oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the garlic and ginger root and stir fry 30 seconds.

Add the mushrooms, celery, walnut oil, soy sauce, red pepper flakes and shrimp. Stir-fry until shrimp are pink and just cooked through, 3 to 4 minutes. Serve immediately.

This recipe yields 2 servings; 5 carb grams per serving.

OK I'm confused. Is the walnut oil the peanut oil? What about the sesame oil? Is there celery or is that a typo? Thanks!

Thanks for pointing out all my goofs. Guess that's what I get for doing recipes late at night.


* Exported from MasterCook *

Stir Fried Ginger Shrimp

Recipe By :n/a
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Seafood
Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound shrimp -- cleaned and deveined
1 tablespoon canola oil
2 cloves garlic -- minced
1 tablespoon ginger root -- minced
1/2 cup sliced mushroom
1/2 cup celery -- diced small
1 tablespoon sesame oil
1 tablespoon soy sauce
1/4 teaspoon red pepper flakes -- to taste

Heat the canola oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the garlic and ginger root and stir fry 30 seconds.

Add the mushrooms, celery, sesame oil, soy sauce, red pepper flakes and shrimp. Stir-fry until shrimp are pink and just cooked through, 3 to 4 minutes. Serve immediately.

This recipe yields 2 servings; 5 carb grams per serving.

I LOVE shrimp and being here in coastal South Carolina, can get it VERY fresh. This very well may be my first "real" meal three weeks from now when I go back on real food. This is making my mouth water just reading it. Costco carries a soy/ginger sauce that is very good.

Thanks for posting this 1hotmm

Thanks 1HOTm!!!! (my new name for you )...but what about the protein count??? What is it? Think this may be dinner tonight since dh LOVES shrimp and it wls friendly to me....blessings!

The protein count in shrimp is out of this world. I don't think I have found anything that tastes this good and has so much protein. I wish I could have it several times every week...instead of shakes!

@Doug: When are you gonna replace Pete w/ a pic of Doug so we can all see what you look like? LOL

Hey Doug...the only thing that I'd be careful of is the spice of the red pepper flakes. Go slow to see how your pouch reacts!

Hey everybody, I took the liberty of putting this through MC and made a couple of changes. Here are the results:


* Exported from MasterCook *

Stir Fried Ginger Shrimp

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound shrimp -- cleaned and deveined
1 tablespoon canola oil
1 tablespoon peanut oil
2 cloves garlic -- minced
1 tablespoon ginger root -- minced
1/2 cup mushrooms -- sliced
1 teaspoon sesame oil
1 tablespoon soy sauce, low sodium
1/4 teaspoon red pepper flakes -- to taste

Heat the canola oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the garlic and ginger root and stir fry 30 seconds.

Add the mushrooms, celery, soy sauce, red pepper flakes and shrimp. Stir-fry until shrimp are pink and just cooked through, 3 to 4 minutes. Serve immediately.

S(Internet Address):
"http://www.livingafterwls.com/forum/index.php?showtopic=5125"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 336 Calories; 19g Fat (51.5% calories from fat); 35g Protein; 4g Carbohydrate; trace Dietary Fiber; 259mg Cholesterol; 554mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 3 Fat.


So the changes were that I added the celery back in because it seems it would add good flavor to the shrimp. I changed the sesame oil from one tablespoon to one teaspoon because it has a very, very strong flavor and my gut tells me that it would overpower the whole dish to use that much. In fact, you might want to start with just a half teaspoon. It really is that strong but the flavor is unmistakable and you would miss it if you omitted it. I also changed the soy to reduced sodium soy because of the high sodium count and that brought it down a lot. Just be aware if you make this that the fat count is high and the red pepper flakes may wreak havoc on some peoples pouches.

If you still want to try it, use a couple of tablespoons of low sodium chicken broth or water instead of the oil to start the veggies cooking, let the water or broth evaporate and then add the other ingredients with just one teaspoon of canola oil and one teaspoon of sesame oil. For the crushed red pepper, if you still want the heat, use cayenne to taste. That should do it!

So...what are the new numbers with the adjustments?

This sounds yummy. I will have to make this at some point.

Kim, look at the bottom of the recipe, the numbers are there with my notes.

Oh wow...so it's still over 50% fat! Okay, that is where I got confused...thanks my dear!

BUT, if you make the changes that I made and use water or broth, and lower the oil to a total of 2 teaspoons, the fat is like below:


* Exported from MasterCook *

Stir Fried Ginger Shrimp

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound shrimp -- cleaned and deveined
2 tablespoons low sodium chicken broth
1 teaspoon peanut oil
2 cloves garlic -- minced
1 tablespoon ginger root -- minced
1/2 cup mushrooms -- sliced
1 teaspoon sesame oil
1 tablespoon soy sauce, low sodium
1/4 teaspoon red pepper flakes -- to taste

Heat the chicken broth in a large skillet or wok over medium-high heat until hot but not smoking. Add the garlic and ginger root and stir fry 30 seconds.

Add the peanut oil, sesame oil, mushrooms, celery, soy sauce, red pepper flakes and shrimp. Stir-fry until shrimp are pink and just cooked through, 3 to 4 minutes. Serve immediately.

S(Internet Address):
"http://www.livingafterwls.com/forum/index.php?showtopic=5125"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 239 Calories; 7g Fat (29.2% calories from fat); 36g Protein; 5g Carbohydrate; trace Dietary Fiber; 259mg Cholesterol; 586mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 1 Fat.


So, I misunderstood what you were saying, you wanted the numbers for the version I suggested.

Might as well delete my recipe then.

Jana, please don't do that. This is a great recipe, it just needs to be changed a bit for us to be able to eat it. I like a lot of the recipes you post but some of them need to be 'tweaked' and there is nothing wrong with that. We as WLS patients deserve delicious food as much as anyone else so if you are willing to continue posting, please do! You bring a new taste to our palates by bringing ingredients that we thought we couldn't eat anymore. I appreciate the effort!

One other thing that I forgot to mention. There are a lot of people here that eat a higher fat diet. I try to add some recipes that have a higher fat content when I post recipes. It is good for us to have choices. This was just one that people that don't eat a high fat diet wanted to try so I worked it out in a way that they could. We need all kinds of recipes here, we just need to make sure that we check the nutritional info before we make it in case we need something changed.

did you use the first one I posted, or the second one where I made the corrections I missed?

Should I just send them to you first to go over before they get posted, to make sure they are WLS friendly? Would that be easier than correcting my mistakes?

Jana, nothing you post is a MISTAKE. Reread my last reply cause I forgot to add something in it. Then you will see why I like having recipes in total to start with. For your recipe, I only cut way back on the oil and added the celery back in. Then, I suggested that the first ingredients that went in the wok be added with broth or water instead of oil. That cuts the fat in the recipe way, way back and the oil that is eventually used when the shrimp is added is only used as a flavoring agent.

The celery was there. And it was my error. The sesame oil should have read t. instead of T. I hit tab too quickly when entering it into MC.

Jana, thanks for the recipe...made this for dinner tonite& it was yummers...I made if for both hubby and me and added some sir fry veggies for him....he loved it and in fact I only got 1 serving (about 3/4c) and he ate the rest and even asked "you don't want anymore of this, do you???" I did, but I can make it again... VERY YUMMERS! I forgot to put in the pepper flakes..love hot -n- spicy! It still had very good flavor! I used grapeseed oil instead of olive or canola...couldn't find my sesame oil(dang it, love that flavor too!) and it was still really good! Hubby said it was better than his favorite local all-you-can eat Chinese place.

Blessings!

I'm with Doug & Amelia --- gonna start calling Jana 1HOTMM!!!

This is a great thread, almost like we are in the kitchen cooking together. I imagine that must be what it is like, in a test kitchen, where several talented cooks contribute suggestions or adjustments that result in the best product possible. I for one am in favor of lively recipe tweeking and discussion!

That said, my tweek would be using a potato peeler peel the outer string from the celery before dicing. For some reason the celery sets better for many WLSers if the strings are peeled away. I do this especially with raw celery and it sets well for me. And instead of using the red pepper flakes I would use Chinese red chili sauce, 1/4 teaspoon - I like the slightly sweeter flavor vs. the dried flakes.


CHEERS!!!

This site is a fountain of information! I would have never thought to use a potato peeler on celery...and had all but cut it out of my diet. Yay! Gotta try this now...

Thanks for the recipe Jana!