Shrimp with tomato chili sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| ¼ | cup | Chopped green pepper |
| 2 | tablespoons | Finely chopped shallots or onions |
| 1 | tablespoon | Finely chopped jalapeno pepper |
| 2 | 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 |
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: 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