CRF-L Archives

From: Patty Jo Allen <>
Subject: [CRF] SHRIMP DIANE--Diabetic Recipe
Date: Wed, 04 Jun 2003 23:43:08 -0700

SHRIMP DIANE

Yield: 4 servings
Source: "1,001 Recipes For People with Diabetes" by Surrey
Books
Book info:
http://tgcmagazine.com/bin/track/click.cgi?id=24

INGREDIENTS

- 1/2 cup sliced mushrooms
- 2 tablespoons minced shallots
- 1 tablespoon margarine
- 1/4 cup dry white wine or fat-free chicken broth
- 1 can (15-1/2 ounces) artichoke hearts, drained,
quartered
- 1/4 cup chopped chives
- 1/4 cup chopped pimiento
- 12 to 16 ounces peeled, deveined shrimp
- Salt and pepper, to taste
- Chopped parsley, as garnish

DIRECTIONS

Saute mushrooms and shallots in margarine in large skillet
until
tender; stir in wine, artichoke hearts, chives, and
pimiento.
Heat to boiling; reduce heat and simmer, covered, 2
minutes.

Stir in shrimp and simmer, covered, until shrimp are
tender
and pink, 3 to 5 minutes. Season to taste with salt and
pepper. Sprinkle with parsley.

Nutritional Information Per Serving:
Calories: 149, Fat: 3.6 g, Cholesterol: 130 mg,
Sodium: 460 mg, Protein: 17.2g, Carbohydrate: 8.2 g
Diabetic Exchanges: 1 Vegetable, 2 Meat

Yield: 4 servings
Source: "1,001 Recipes For People with Diabetes" by Surrey
Books
Book info:
http://tgcmagazine.com/bin/track/click.cgi?id=24

INGREDIENTS

- 1/2 cup sliced mushrooms
- 2 tablespoons minced shallots
- 1 tablespoon margarine
- 1/4 cup dry white wine or fat-free chicken broth
- 1 can (15-1/2 ounces) artichoke hearts, drained,
quartered
- 1/4 cup chopped chives
- 1/4 cup chopped pimiento
- 12 to 16 ounces peeled, deveined shrimp
- Salt and pepper, to taste
- Chopped parsley, as garnish

DIRECTIONS

Saute mushrooms and shallots in margarine in large skillet
until
tender; stir in wine, artichoke hearts, chives, and
pimiento.
Heat to boiling; reduce heat and simmer, covered, 2
minutes.

Stir in shrimp and simmer, covered, until shrimp are
tender
and pink, 3 to 5 minutes. Season to taste with salt and
pepper. Sprinkle with parsley.

Nutritional Information Per Serving:
Calories: 149, Fat: 3.6 g, Cholesterol: 130 mg,
Sodium: 460 mg, Protein: 17.2g, Carbohydrate: 8.2 g
Diabetic Exchanges: 1 Vegetable, 2 Meat

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• [CRF] SHRIMP DIANE--Diabetic Recipe by Patty Jo Allen <>