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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe comes from the Spring 2003 issue of Diabetes and You . Exchanges: 2 meats, 2 vegetables. 140 cal, 116 mg cholesterol, 10 g carbs, 17 g protein, 374 mg sodium, 4 g fat (4 g saturated) Ingredients:
1 lb shrimp |
1 tablespoon olive oil |
1 medium onion, chopped |
2 cloves garlic, minced/crushed |
4 cups canned italian plum tomatoes, drained well and chopped |
2 tablespoons lemon juice, fresh |
1/2 teaspoon ground coriander |
1/4 teaspoon ground ginger |
1/8 teaspoon cayenne pepper |
1/4 teaspoon ground cumin |
parsley sprig, if desired (to garnish) |
Directions:
1. Peel and devein shrimp.
2. In large nonstick skillet, heat oil.
3. Add onion and garlic, saute until softened.
4. Add tomatoes, lemon juice and spices.
5. Bring to boil, reduce heat, cover and simmer for 15 minutes.
6. Add shrimp and cook 3-5 minutes, or until cooked through.
7. Garnish with parsley if desired.
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