Shrimp with tomato chili sauce

Yield: 4 servings

Measure Ingredient
\N \N Stephen Ceideburg
¼ cup Chopped green pepper
2 tablespoons Finely chopped shallots or onions
1 tablespoon Finely chopped jalapeno pepper
2 \N Cloves garlic, minced
2 teaspoons Olive or vegetable oil
1 teaspoon Dried basil leaves
1 teaspoon Dried mint leaves
1 tablespoon Minced parsley
½ cup Chicken broth
3 tablespoons Catsup
3 tablespoons Rice wine or cider vinegar
3 tablespoons Light reduced sodium soy sauce
3 tablespoons NutraSweet 'Spoonful'
1 pounds Large cooked deveined shrimp

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: ¼ recipe

Calories..........160 Saturated Fat....<1 g Protein..........23 g Cholesterol....193 mg Carbohydrates.....9 g Fiber............<1 g Total Fat........⅖ g Sodium.........959 mg DIABETIC FOOD EXCHANGE: 2½ lean meat, 1 vegetable From "The NutriSweet Spoonful Recipe Collection", 1992.

Posted by Stephen Ceideburg

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