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Indian Shrimp - High Cholesterol!

Source of Recipe

Light and Easy Diabetes Cuisine- by Betty Marks - e-mail
Indian Shrimp

Exchanges
Yield: 6 Servings

- 1 pound large shrimp
- 1 tablespoon virgin olive oil
- 1 medium-size onion, chopped
- 2 garlic cloves, minced
- 4 cups canned Italian plum tomatoes, drained well
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/8 teaspoon red (cayenne) pepper
- 1/4 teaspoon ground cumin
- Parsley sprigs

Peel and devein shrimp, Rinse and let dry on paper towels.
In a large non-stick skillet, heat olive oil. Add onion
and garlic and saute until softened, about 3 minutes.

Chop tomatoes and add to skillet with lemon juice and spices. Bring to a boil; reduce heat and simmer, covered, 15 minutes,stirring once to blend. Stir in shrimp and cook 3 to 5 minutes,until pink. Garnish with parsley.

1/6 of recipe equals: Calories: 140, Cholesterol: 116 mg, Carbohydrate: 10 g, Protein: 17 g, Sodium: 374 mg, Fat: 4 g
++++ Exchanges: 2 Meat, 2 Vegetable