1
lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
4
tablespoons vegetable oil
1/2
cup sliced almonds, toasted
1
cup sweet-and-sour sauce (from 10-oz jar), warmed
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Steps
1
Cook rice in 2 1/2 cups of the water according to package directions.
2
Meanwhile, in 12-inch nonstick skillet or wok, heat 1/4 cup of the water over medium-high heat. Add broccoli; cook about 3 minutes, stirring frequently, until water evaporates. Add bell pepper and remaining 1/4 cup water; cook 3 minutes longer, stirring frequently, until vegetables are crisp-tender. Remove vegetables to bowl; cover to keep warm.
3
In small bowl, beat egg white and 1 tablespoon water with whisk. In large resealable food-storage plastic bag, place Bisquick mix, cornstarch, paprika, red pepper and salt. Working in 2 batches, dip shrimp in egg white mixture; remove with slotted spoon and place in bag. Shake bag to coat shrimp with Bisquick mixture.
4
Wipe same skillet with paper towel. In skillet, heat 2 tablespoons of the oil over medium heat. Cook 1/2 of the shrimp in oil 2 minutes on each side or until pink. Drain on paper towels. Wipe skillet again. Repeat with remaining oil and shrimp.
5
Return vegetables to skillet; cook and stir until heated. Add shrimp; gently toss to combine.
6
Serve shrimp mixture over cooked rice; top with almonds and sweet-and-sour sauce.
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For a spicier dish, add chopped jalapeño chile, seeded if desired, with the vegetables.
To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
To pack in more nutrition and whole grains, use instant brown rice instead of white rice. Cook according to package directions.
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