April 2010 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Shrimp and Snow Peas Recipe (WW)
I made this on Friday and we loved it! 8 points total - including the rice 
I'll post this to the recipe blog when I get a chance too!
Recipes
Asian Skillet Shrimp and Sugar Snap Peas
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 PointsPlusTM value | 8 Servings | 4 Preparation Time | 12 min Cooking Time | 10 min Level of Difficulty | Easy main meals | Better than Chinese takeout. It has lots of sweet-heat from a mixture of sugar snap peas, red onion, fresh ginger and garlic. |
| Ingredients |
- 2 tsp canola oil
- 1 clove(s) garlic clove(s), minced (or more to taste)
- 2 tsp ginger root, fresh, grated
- 1 small red onion(s), thinly sliced
- 2 cup(s) sugar snap peas
- 1 pound(s) shrimp, frozen, large, thawed, drained, peeled and deveined
- 1 cup(s) canned chicken broth, divided
- 1 1/2 tsp cornstarch
- 2 Tbsp low-sodium soy sauce
- 1/4 tsp crushed red pepper flakes, or to taste
- 1/2 tsp unpacked brown sugar
- 2 cup(s) cooked brown rice
| Instructions |
- Heat oil in large nonstick skillet over medium-high heat. Add garlic, ginger and onion; cook, stirring frequently, 1 minute. Add sugar snap peas; cook until crisp-tender, stirring frequently, about 3 minutes. Add shrimp; cook until shrimp are almost cooked through and turn pink; about 3 minutes.
- Meanwhile, in a small bowl, mix together 1/4 cup broth and cornstarch; stir well to blend. Add remaining 3/4 cup broth and soy sauce.
- Pour broth mixture into skillet, scraping up any browned bits with a spoon; stir in red pepper flakes and sugar. Reduce heat to low and simmer until sauce thickens and shrimp are completely cooked, about 2 minutes. Serve over rice. Yields about 1 cup shrimp-vegetable mixture and 1/2 cup rice per serving.
| Notes |
Thinly sliced broccoli or asparagus spears are also tasty in this recipe.
Re: Shrimp and Snow Peas Recipe (WW)