KUNG PAO SHRIMP: Daily Diabetic Recipe

KUNG PAO SHRIMP

Yield: 4 servings
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"

INGREDIENTS
- 1-1/2 tablespoon hoisin sauce
- 1 tablespoon dry sherry
- 1 teaspoon granulated sugar
- 1/2 to 1 teaspoon chili paste
- 1 egg white
- 1 tablespoon cornstarch
- 1 pound medium shrimp, shelled and deveined
- 1 tablespoon vegetable oil
- 1/2 teaspoon fresh grated gingerroot
- 1 garlic clove, minced
- 1/4 cup unsalted, dry-roasted peanuts

DIRECTIONS
In a small bowl, combine hoisin sauce, sherry,
sugar, and chili paste. Mix well and set aside.

In a medium bowl, combine egg white and cornstarch. Beat
well. Add shrimp and mix well to coat. Set aside.

Heat oil in large skillet or wok over medium-high heat.
Add shrimp, ginger, and garlic. Cook, stirring, for
2 to 3 minutes or until shrimp are opaque-pink. Add
hoisin-sauce mixture. Cook, stirring, for 1 to 2 minutes
or until shrimp are well coated. Stir in peanuts and serve.

Nutritional Information Per Serving (4 ounces):
Glycemic Index: 28, Glycemic Load: 1, Calories: 236,
Protein: 25 g, Carbohydrate: 5 g, Dietary Fiber: 1 g,
Fat: 10 g, Cholesterol: 172 mg, Sodium: 223 mg
Exchanges: 3 Lean Meat, 2 Fat, 1/2 Fruit