Prep and Cook Time 20 minutes
Makes 4 servings
|1||pound medium shrimp, peeled|
|8||ounces beef tenderloin steaks, cut into thin slices|
|8||ounces lamb loin, cut into thin slices|
|2||cups sliced mushrooms|
|2||cups sliced carrots|
|2||cups broccoli florets|
|4||cans (about 14 ounces each) fat-free reduced-sodium chicken broth|
|1/2||cup dry white wine|
|1||tablespoon chopped fresh parsley|
|1||teaspoon bottled minced garlic|
|1/2||teaspoon dried thyme leaves|
|1/2||teaspoon dried rosemary|
- Arrange shrimp, beef, lamb, mushrooms, carrots and broccoli on large serving platter or in individual bowls.
- Combine chicken broth, wine, parsley, garlic, thyme and rosemary in large saucepan. Bring to a boil over high heat. Remove from heat. Strain broth. Transfer broth to electric wok. Return to a simmer over high heat.
- Thread any combination shrimp, meat and vegetables onto bamboo skewer or fondue fork. Cook in broth 2 to 3 minutes.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||25 %|
|Total Fat||10 g|
|Saturated Fat||2 g|
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