This Shrimp Recipe is Light and Easy. Recipe by Mary

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Ingredients

Shrimp,
Vegetables Over Rice
2 Tbsp. canola oil
½ cup diced red bell
peppers
1 cup chopped mixture of
shitake and oyster mushrooms
½ lb. sugar snap peas
½ tsp. garlic powder
½ tsp. ground ginger
½ lb. large shrimp, peeled
and deveined
2 Tbsp. lemon juice
Ingredients for the Rice:
1 cup rice (white, long
grain wild, brown)
1 Tbsp. butter (or butter
substitute)
1 and ¾ cups vegetable
broth
¼ cup soy sauce
In a medium saucepan, on
high heat, bring the rice, butter, broth and soy sauce to a boil. Stir, reduce heat to low, cover, let simmer
for 15 minutes. Turn off heat, uncover
and fluff up rice; any excess moisture will evaporate.
While rice is simmering,
heat the oil in a 12 inch skillet over medium-high heat; add in bell peppers,
mushrooms, snap peas, garlic powder and ginger; mix and cook for 3
minutes. Add in shrimp, cook for 5
minutes; shrimp will begin turning pink, stir in lemon juice, cover and remove from