Ramen Shrimp and Vegetables
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Look for bags of fresh stir-fry vegetables in the produce aisle. The mixture of vegetables will vary but usually have carrots, celery, bok choy, bean sprouts and broccoli.
Ingredients
- 1 pound uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
- 2 cups water
- 1 package Oriental-flavor ramen noodle soup mix (3 ounces)
- 1 bag fresh stir-fry vegetables (1 pound)
- 1/4 cup stir-fry sauce
- Heat 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink and firm. Remove shrimp from skillet; keep warm.
- Heat water to boiling in same skillet. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.
- Heat to boiling. Boil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in seasoning packet from soup mix and stir-fry sauce. Cook 3 to 5 minutes, stirring frequently, until hot. Stir in shrimp.
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