DIABETIC SPICY SHRIMP AND RICE STEW
Yield: 6 Servings
Source: 1,001 Delicious Recipes For People With Diabetes
via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
1 large onion, chopped
2 large garlic cloves, minced
2 teaspoons olive oil
3 cups reduced-sodium fat-free chicken broth
2 ribs celery, diced
1 large carrot, peeled, diced
1 large green bell pepper, seeded, chopped
1 can (14-1/2 ounces) reduced-sodium diced tomatoes, undrained
1 large bay leaf
1-1/2 teaspoons dried thyme leaves
3/4 teaspoon paprika
1 cup uncooked long-grain white rice
1 pound medium shrimp, peeled, deveined
Salt, cayenne, and black pepper, to taste
DIRECTIONS
Saute onion and garlic in oil in large saucepan until onion is tender,
about 5 minutes.
Add remaining ingredients, except rice, shrimp, salt, cayenne, and black
pepper, and heat to boiling.
Reduce heat and simmer, covered, 15 minutes.
Heat to boiling and add rice; reduce heat and simmer, covered, until
rice is tender, about 20 minutes.
Add shrimp and simmer, covered, until shrimp are cooked and pink.
Discard bay leaf and season to taste with salt, cayenne, and black pepper.
Nutritional Information Per Serving: (1/6 of recipe)
Calories: 240, Fat: 4.2 g, Cholesterol: 60.1 g, Sodium: 227 mg, Protein:
28.5 g, Carbohydrate: 21.4 g
Diabetic Exchanges: 1 Bread/Starch, 3 Meat
