Mushroom Shrimp Sukiyaki
3/4 lb Fresh Mushrooms
1/4 cup Salad Oil
2 cups Celery, sliced
2 large Green Peppers, sliced
2 large Onions, sliced
1/2 cup Soy Sauce
2 Tbs Sugar
1 Tbs Dry Sherry
1 lb Frozen Shrimp, peeled & deveined
1/2 cup Beef Broth or Water
6 servings Hot Cooked Rice
1.Rinse, pat dry and slice fresh mushrooms (makes 3 ¾ cups). Set aside. In a large skillet heat oil. Add celery, green peppers and onions. Sauté for 5 minutes or until onions are pale gold. Combine broth, soy sauce, sugar and sherry.
2.Gradually add to sautéed vegetables. Bring to boiling point. Add reserved mushrooms and shrimp. Return to boil; reduce heat and simmer 8 to 10 minutes longer or until shrimp turn pink. If desired, thicken sauce with 1 T. cornstarch blended with 1 T. water. Blend into mixture and cook until clear and slightly thickened, stirring often.
Servings: 6
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 349.52
Calories From Fat 98.14
% Daily Value
Total Fat 11.11g 17%
Saturated Fat 1.63g 8%
Cholesterol 115.11mg 38%
Sodium 929.03mg 38%
Potassium 702.12mg 20%
Carbohydrates 40.68mg 13%
Dietary Fiber 3.51g 14%
Protein 21.69g 43%
Recipe Type
Main Dish, Seafood, Soup
Recipe Source
Source: The Mushroom Council