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Source: Light and Easy Diabetes Cuisine |
Total Carbohydrates: 10 per serving Servings: 6 |
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Indian Shrimp |
Prep Time: 35 Min |
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
1. 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 sauté until softened, about 3 minutes.
2. 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