Serves - 4 / Serving Size - 4 oz
Preparation Time: 10 minutes
Cooking Time: 10 minutes
1 Tblspn canola oil
1 onion, diced
2 cloves garlic
3 Tblspn white wine
1 pound large peeled and deveined shrimp
2 Tblspn minced parsley
1/2 tsp dried oregano
1 14-1/2 oz can diced tomatoes
1 Tblspn balsamic vinegar
1/4 cup halved black olies
2 tsp drained capers
dash hot sauce
1/4 cup basil chiffonade (thinly sliced basil)
1. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes. Add the wine and let simmer until reduced. Add the shrimp and flip over after 2 minutes.
2. Add the parsley, oregano, tomatoes, vinegar, olives, capers and hot sauce. Bring to a simmer for 3 minutes or until shrimp are fully cooked.
3. Serve with a sprinkle of basil chiffonade.
Exchanges/Choices: 2 vegetable / 3 lean meat
Calories - 200 Sodium - 435mg
Calories from Fat - 55 Total Carbs - 10g w/net carbs 8g [not including the pasta]
Total Fat - 6.0g Dietary Fiber - 2g
Saturated Fat - 0.7g Sugar - 5g
Trans Fat - 0.0g Protein - 26g
Cholesterol - 185mg
Source: The Diabetes Comfort Food Cookbook by Robyn Webb, MS
- Ok, first and foremost skipped the black olives, capers and hot sauce. Mind you these items I don't mind but boyfriend, not so much.
- As for the capers - expensive. Enough said.
- Had the fresh parsley, but not the basil. Dried basil leaves works just as well.
- I always keep a bag of frozen cooked shrimp on hand. It cuts down on prep and cook time. For this recipe, I add the shrimp when you're ready to let everything simmer - it will still absorb the flavors, trust me.
- For this recipe, I used Dreamfields penne [diabetic friendly pasta]