Lisa's Low Fat Shrimp Diane |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I love the classic shrimp diane recipe - except for all of the fat and calories. This recipe doesn't taste exactly like the original, but considering the differences in nutritional value, I'd say it's a pretty darn good substitute! This recipe is also surprisingly quick and easy - preparing the rice is what takes most of the cooking time. I hope you enjoy it as much as I have. Ingredients:
1 lb shrimp, peeled and deveined |
1 cup chopped green onion |
3 cups sliced mushrooms |
1 tablespoon reduced-calorie margarine |
1/2 cup shrimp stock (or 1 tsp shrimp boullion dissolved in 1/2 cup water)) |
1/2 teaspoon black pepper |
1/2 teaspoon cayenne pepper |
1/2 teaspoon thyme |
1/2 teaspoon onion powder |
1/2 teaspoon oregano |
1 teaspoon salt |
1 teaspoon garlic powder |
1 1/2 cups long grain brown rice, cooked |
2 teaspoons shrimp bouillon |
Directions:
1. Combine all spices and set aside Melt reduced calorie margarine in a large saucepan, and add shrimp, mushrooms and spices.
2. Saute until shrimp begin to turn pink, and mushrooms are softened.
3. (About 5 minutes) Add shrimp stock and green onions and bring to a simmer.
4. Cook until shrimp are pink, and mushrooms done.
5. (About 5 minutes more) Add shrimp stock to water (so that it equals normal volume used for cooking), and cook rice as usual.
6. Divide shrimp mixture into 4 portions, and serve over rice immediately.
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