Seafood never had it so good, and neither
have you with this unique blend of chili and sautéed shrimp
that has a distinctive Thai influence.
Shrimp With Tomato-Chili
Sauce (Diabetic)
- 3/4 cup chopped green pepper
2 tablespoons finely chopped shallots or onions
1 tablespoon finely chopped jalapeño pepper
2 cloves garlic, minced
2 teaspoons olive or vegetable oil
1 teaspoon dried basil leaves
1 teaspoon dried mint leaves
1 tablespoon minced parsley
1/2 cup chicken broth
3 tablespoons catsup
3 tablespoons rice wine or cider vinegar
3 tablespoons light reduced sodium soy sauce
3 tablespoons Equal® Spoonful™
1 pound large deveined, peeled shrimp, cooked (warm or
chilled)
- Sauté green pepper, shallots, jalapeño
pepper and garlic in oil until tender in small saucepan. Stir
in herbs; cook over medium heat 1 minute. Stir in broth, catsup,
vinegar and soy sauce; heat to boiling.
- Reduce heat and simmer, uncovered, until
cooked to thick sauce consistency (about 1 cup). Remove from
heat and let stand 2 to 3 minutes; stir in Equal® Spoonful™
.
- Serve warm with shrimp.
Makes 4 servings.
Nutrition Information Per Serving: Calories: 160, Saturated Fat: <1 g, Protein:
23 g, Cholesterol: 193 mg, Carbohydrates: 9 g, Fiber: <1 g,
Total Fat: 4 g, Sodium: 959 mg.
Food Exchanges:
2 1/2 Lean Meat, 1 Vegetable.
Recipe provided courtesy of Merisant Corporation ® and the
NutraSweet Company, makers of Equal®.
Click
for more information on the artificial sweetner Aspartame.
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