By Timber



Sweet and Spicy Shrimp

1/4 cup soy sauce
2 teaspoons Splenda® Granular
2 teaspoons cornstarch
1/2 teaspoon crushed pepper
1/2 teaspoon sesame or peanut oil
1 small onion, sliced
1 small, green bell pepper, sliced
1 medium carrot, thinly sliced (1/2 cup)
3/4 pound uncooked, peeled, de-veined large shrimp, thawed if frozen

1. Mix soy sauce, Splenda® Granular, cornstarch and red pepper. Set aside.
2. Heat vegetable oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
3. Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened.

Makes 4 servings.

Nutrition Information Per Serving: Serving Size 4.5 oz. (130g), Calories 110, Carbohydrates 8 g, Protein 14 g, Dietary Fiber 1 g, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 120 mg. Sodium 1180 mg.

Recipe courtesy of Splenda®.