Instructions Jump to Ingredients ↑

  1. The potent mix of mustard and chipotle hot sauce gives this stir-fry a slight bite. If you’d like to temper it, use a mix of half regular mustard and half honey Dijon. Serve the shrimp and veggies over quick-cooking brown rice.

  2. teaspoon cornstarch 2 tablespoons Dijon mustard 1 tablespoon packed brown sugar 1 1/2 teaspoons chipotle hot pepper sauce 1 lb. shelled, deveined uncooked medium shrimp (31 to 35 count)

  3. 1 1/2 cups sliced asparagus (1 inch)

  4. red bell pepper, cut into short thin strips 1. Combine 2 tablespoons water and cornstarch in small bowl. Stir in mustard, brown sugar and hot sauce.

  5. Spray large skillet with cooking spray; heat over medium-high heat until hot. Cook and stir shrimp, asparagus and bell pepper 4 to 5 minutes or until shrimp just begin to turn pink and vegetables are just crisp-tender.

  6. Add mustard mixture; cook 2 minutes or until sauce thickens and shrimp turn pink, stirring occasionally.

  7. (1-cup) servings PER SERVING: 125 calories, 1.5 g total fat (.5 g saturated fat), 19 g protein, 8 g carbohydrate, 160 mg cholesterol, 420 mg sodium, 2 g fiber


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