Shrimp and Snow Pea Stir Fry

I love a summertime meal that comes together quickly, does not require an oven and tastes divine.  This dish fits that bill on all fronts!  Just saute some veggies and shrimp and add a delicious sauce and dinner is done.  The original recipe for this meal called for ponzu sauce and I couldn't find any when I went to the store so, when I got home, I started looking on the internet to see what I could substitute.  Turns out ponzu is just a citrus infused soy sauce with a bit of spice so I used reduced sodium soy sauce, lemon juice and a bit of crushed red pepper and this turned out divine!  Serve over the rice of your choice and eat up.  Enjoy!

Shrimp and Snow Pea Stir Fry (adapted from Every Day with Rachael Ray, June 2014)

1 T. extra virgin olive oil
2 cloves garlic, minced
1 lb. snow peas, ends trimmed
1 (5 oz.) can sliced water chestnuts, drained 
1/2 t. salt
1/4 t. pepper
12 oz. medium shrimp, peeled and deveined3
2 T. reduced sodium soy sauce
2 T. freshly squeezed lemon juice
1/2 t. crushed red pepper
1 1/2 c. white rice, cooked according to package directions

In a large skillet or wok, heat the oil over medium high heat.  Add the garlic and cook until fragrant, about 30 seconds.  Add the snow peas and water chestnuts, season with salt and pepper and stir fry until the peas are crisp tender, about 2 minutes.  Transfer to a bowl and set aside.

In the same skillet add the shrimp in a single layer.  Cook, without stirring, until the shrimp are pink on the bottom, about 2 minutes.  Turn the shrimp, add the soy sauce, lemon juice and crushed red pepper and cook until the shrimp are cooked through, about 2 minutes.  Add the veggies back to the pan and heat for an additional 2 minutes.  Serve over rice.

4 servings (382 calories each serving) according to my calculator on loseit.com