Shrimp With Tomato Chili Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1/4 cup: Chopped green pepper,
2 tbsp: Finely chopped shallots or onions,
1 tbsp: Finely chopped jalapeno pepper,
2 Cloves: garlic, minced
2 tsp: Olive or vegetable oil,
1 tsp: Dried basil leaves,
1 tsp: Dried mint leaves,
1 tbsp: Minced parsley,
1/2 cup: Chicken broth,
3 tbsp: Catsup,
3 tbsp: Rice wine or cider vinegar,
3 tbsp: Light reduced sodium soy sauce,
3 tbsp: NutraSweet Spoonful,
1 lbs: Large cooked deveined shrimp,
Directions:
Seafood never had it so good, and neither have you with this unique
blend of chili and sauteed shrimp that has a distinctive Thai
influence.
SAUTE GREEN PEPPER, shallots, jalapeno 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 NutraSweet Spoonful. Serve warm with shrimp.
NUTRITIONAL INFORMATION
Serving Size: 1/4 recipe
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
DIABETIC FOOD EXCHANGE: 2 1/2 lean meat, 1 vegetable
From "The NutriSweet Spoonful Recipe Collection", 1992.
Posted by Stephen Ceideburg
Source from luhu.jp
blend of chili and sauteed shrimp that has a distinctive Thai
influence.
SAUTE GREEN PEPPER, shallots, jalapeno 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 NutraSweet Spoonful. Serve warm with shrimp.
NUTRITIONAL INFORMATION
Serving Size: 1/4 recipe
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
DIABETIC FOOD EXCHANGE: 2 1/2 lean meat, 1 vegetable
From "The NutriSweet Spoonful Recipe Collection", 1992.
Posted by Stephen Ceideburg
Source from luhu.jp