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Tips and Tidbits
Yield: 4 servings
149 calories
3.6 g fat
460 mg sodium
130 mg cholesterol
17 g protein
8 g carbohydrate
Diabetic food exchange:
2 meat, 1 vegetable |
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Shrimp
Diane
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1/2 cup sliced
mushrooms
2 tablespoons minced shallots
1/4 cup dry white wine or fat free chicken broth
1 15 1/2 ounce can artichoke hearts, drained, quartered |
1 tablespoon
margarine
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 |
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. |
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