Ingredients
1
cup uncooked converted white rice
3
cups water
2
cups fresh broccoli florets
1
small red bell pepper, cut into 1/4x2-inch strips
1
egg white
1
tablespoon water
1
cup Original Bisquick™ mix
1
tablespoon cornstarch
1
teaspoon paprika
1/2
teaspoon ground red pepper (cayenne)
1/2
teaspoon salt
1
lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
4
tablespoons vegetable oil
1/2
cup sliced almonds, toasted
1
cup sweet-and-sour sauce (from 10-oz jar), warmed
Preparation
Cook rice in 2 1/2 cups of the water according to package directions.
Meanwhile, in 12-inch nonstick skillet or wok, heat 1/4 cup of the water over medium-high heat. Add broccoli; cook about 3 minutes, stirring frequently, until water evaporates. Add bell pepper and remaining 1/4 cup water; cook 3 minutes longer, stirring frequently, until vegetables are crisp-tender. Remove vegetables to bowl; cover to keep warm.
In small bowl, beat egg white and 1 tablespoon water with whisk. In large resealable food-storage plastic bag, place Bisquick mix, cornstarch, paprika, red pepper and salt. Working in 2 batches, dip shrimp in egg white mixture; remove with slotted spoon and place in bag. Shake bag to coat shrimp with Bisquick mixture.
Wipe same skillet with paper towel. In skillet, heat 2 tablespoons of the oil over medium heat. Cook 1/2 of the shrimp in oil 2 minutes on each side or until pink. Drain on paper towels. Wipe skillet again. Repeat with remaining oil and shrimp.
Return vegetables to skillet; cook and stir until heated. Add shrimp; gently toss to combine.
Serve shrimp mixture over cooked rice; top with almonds and sweet-and-sour sauce.
