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GULF COAST SHRIMP AND VEGETABLES




Source of Recipe


internet


Recipe Introduction


Source: The New Family Cookbook for People with Diabetes;
Yield: 4 servings


List of Ingredients




1 Tablespoon olive oil
1 large onion, cut into thin wedges
1 small red bell pepper, cored, seeded, cut into thin strips
2 cloves garlic, minced
1/4 teaspoon salt (optional)
1 pound medium or large shrimp in the shell, peeled and de-veined (about 12 ounces after peeling)
1 zucchini, cut into thin 2-inch-long strips
1 Tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes

Recipe



Heat the oil in a large non-stick skillet over medium-high heat. Add the onion, red pepper, and garlic. Saute until limp, about 3 minutes. Sprinkle with salt, if desired.

Push the onion mixture to the edges of the skillet. Add the shrimp and zucchini; sprinkle with thyme and red pepper flakes. Saute until the shrimp are opaque, 4 to 5 minutes.

Toss to mix well. Serve immediately.

Nutritional Information Per Serving (1/4 of recipe, about 1 cup): Calories: 129, Fat: 4 g, Cholesterol: 121 mg, Sugars: 5 g, Carbohydrate: 9 g, Dietary Fiber: 2 g, Protein: 14 g Sodium: 143 mg (if optional salt is added, add 288mg sodium per serving)

Diabetic Exchanges: 2 Vegetable, 2 Very Lean Meat