Sautéed Shrimp and Asparagus - 36g Carbs, 3g Fiber, 2g Sugar
1 lb fresh or frozen large shrimp in shells
2 tsp canola oil
1 tsp toasted sesame oil
2 tsp minced fresh garlic
2 tsp grated fresh ginger
1/4 cup dry white wine or reduced-sodium chicken broth
8 oz fresh asparagus spears, trimmed
1/4 cup finely chopped green onions
Served With: Lemon Herbed Orzo Pasta
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.
In a large nonstick skillet, cook shrimp in hot canola and sesame oil over medium-high heat for 2 minutes. Add garlic and ginger; cook 1 to 2 minutes more or until shrimp are opaque, turning occasionally. Remove shrimp from skillet; set aside.
Carefully add wine and asparagus to hot skillet. Cover and cook 2 to 3 minutes or until asparagus is crisp-tender. Add shrimp and green onions to skillet; heat through. Serve with Lemon Herbed Orzo Pasta.
>> Lemon Herbed Orzo Pasta
1 cup dried orzo pasta
1/4 cup pasta cooking water
1 1/2 tsp finely shredded lemon peel
1 Tbsp thinly sliced fresh basil
1 Tbsp snipped fresh chives
2 tsp snipped fresh thyme
1/4 tsp salt
1/4 tsp ground black pepper
Cook dried orzo pasta according to package directions. Drain pasta. Return pasta and reserved pasta water to saucepan. Stir in finely shredded lemon peel, thinly sliced fresh basil, snipped fresh chives, snipped fresh thyme, salt, and ground black pepper. Cook and stir over medium heat until water is absorbed. Serve warm.
Nutrition per Serving: 304 Calories, 6g Total Fat, 1g Sat Fat, 129mg Cholesterol, 258mg Sodium, 36g Carbs, 3g Fiber, 2g Sugars, 24g Protein
Diabetic Exchanges: 1/2 Fat, 2 Starch. 1 Vegetables, 2 1/2 Lean Meat
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