Filus59602
Senior Cook
SHRIMP ORIENTALE
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Yield: 4 Servings
INGREDIENTS
- 1 pound medium-size shrimp
- 1/2 cup chicken Broth
- 1 tablespoon grated orange zest
- 1/4 cup orange juice
- 2 teaspoons sesame oil
- 2 garlic cloves, chopped
- 2 teaspoons grated gingerroot
- 1/8 teaspoon pepper
- 2 green onions, chopped
DIRECTIONS
Peel and de-vein shrimp. Combine all ingredients in a large
non-stick skillet and marinate 15 minutes, stirring a few times.
Over high heat, bring to a boil. Stir and cook 30 seconds just
until shrimp turn pink. Remove shrimp to a serving bowl and
spoon sauce over shrimp.
Nutritional Information Per Serving: Calories: 158, Cholesterol: 174 mg, Carbohydrate: 5 g, Protein: 24 g, Sodium: 169 mg, Fat: 4 g ++++ Diabetic Exchanges: 3 Low-Fat Meat, 1 Vegetable
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Yield: 4 Servings
INGREDIENTS
- 1 pound medium-size shrimp
- 1/2 cup chicken Broth
- 1 tablespoon grated orange zest
- 1/4 cup orange juice
- 2 teaspoons sesame oil
- 2 garlic cloves, chopped
- 2 teaspoons grated gingerroot
- 1/8 teaspoon pepper
- 2 green onions, chopped
DIRECTIONS
Peel and de-vein shrimp. Combine all ingredients in a large
non-stick skillet and marinate 15 minutes, stirring a few times.
Over high heat, bring to a boil. Stir and cook 30 seconds just
until shrimp turn pink. Remove shrimp to a serving bowl and
spoon sauce over shrimp.
Nutritional Information Per Serving: Calories: 158, Cholesterol: 174 mg, Carbohydrate: 5 g, Protein: 24 g, Sodium: 169 mg, Fat: 4 g ++++ Diabetic Exchanges: 3 Low-Fat Meat, 1 Vegetable
