Easy Lemon Shrimp Curry

• 1 tablespoon cornstarch
• 1/2 teaspoon sugar
• 1/2 teaspoon chicken bouillon granules
• 1/4 teaspoon grated lemon peel
• Dash pepper
• 1/2 cup water
• 4-1/2 teaspoons lemon juice
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 1 tablespoon canola oil
• 3/4 cup sliced celery
• 1/2 medium green pepper, cut into strips
• 1/2 medium sweet red pepper, cut into strips
• 1 cup sliced fresh mushrooms
• 3/4 cup fresh sugar snap peas
• 1 green onion, sliced
• 1 cup hot cooked long grain rice

Directions

• In a small bowl, combine the first five ingredients. Stir in water and lemon juice until blended; set aside.
• In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until no longer pink. Remove with a slotted spoon and keep warm. In the same pan, stir-fry celery and peppers for 2 minutes. Add the mushrooms, peas and onion; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
• Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Serve with rice. Yield: 2 servings.

Nutrition Facts: 1-1/2 cups shrimp mixture with 1/2 cup rice equals 326 calories, 9 g fat (1 g saturated fat), 168 mg cholesterol, 449 mg sodium, 39 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1-1/2 fat.