Side Pannel
Shrimp with Tomato Chili Sauce
Shrimp with Tomato Chili Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Thai, Seafood
Ingredients List
- Stephen Ceideburg
- 1/4 c Chopped green pepper
- 2 tb Finely chopped shallots or
- -onions
- 1 tb Finely chopped jalapeno
- -pepper
- 2 Cloves garlic, minced
- 2 ts Olive or vegetable oil
- 1 ts Dried basil leaves
- 1 ts Dried mint leaves
- 1 tb Minced parsley
- 1/2 c Chicken broth
- 3 tb Catsup
- 3 tb Rice wine or cider vinegar
- 3 tb Light reduced sodium soy
- -sauce
- 3 tb NutraSweet 'Spoonful'
- 1 lb 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
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
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