Shrimp Stir-Fry
MAKES FOUR TO SIX SERVINGS - 1 pound frozen, peeled and deveined medium shrimp, 1 (14-1/2 oz.) can low-sodium fat-free chicken broth, 1/2 cup lite soy sauce, 2 tablespoons cornstarch, 2 tablespoons sesame oil, 4 minced garlic cloves, 1/2 teaspoon ground ginger, 1-1/2 cups fresh broccoli, 5 large thinly sliced mushrooms, 1 chopped large sweet onion, 1 chopped small green bell pepper, hot cooked rice.

THAW shrimp according to package directions.

STIR together chicken broth, soy sauce and cornstarch; set aside.

HEAT oil in a large skillet at medium-high heat 2 minutes. Add garlic and ginger and stir-fry 1 minute. Add broccoli and next 3 ingredients; stir-fry 4 minutes until crisp-tender. Remove from skillet.

ADD shrimp to skillet and stir-fry 3 minutes; stir in vegetables and chicken broth mixture. Bring to a boil and stir-fry 2 to 3 minutes or until sauce thickens. Serve over rice.

Shrimp and Spinach Pasta
MAKES FOUR SERVINGS - 1 pound frozen, peeled and deveined medium shrimp, 1 (10 ounce) package frozen (thawed) chopped spinach, 1/2 medium diced onion, 1 tablespoon olive oil, 1 (14-1/2 oz.) can diced tomatoes, 1 (14-1/2 oz.) can chicken broth, 1 teaspoon Greek seasoning, 1 (8 oz.) package angel hair cooked pasta, 4 oz. crumbled feta cheese.

THAW shrimp according to package directions

DRAIN spinach well, pressing between paper towels and set aside.

SAUTÉ onion in hot oil in large skillet over medium-high heat 5 minutes or until tender. Stir in tomatoes, broth and Greek seasoning; bring to a boil and cook, stirring occasionally, 20 minutes.

ADD shrimp; cook 2 minutes. Stir in spinach. Spoon over pasta; sprinkle with cheese and serve immediately.