SHRIMP, CORN, AND PEPPER SAUTE: Daily Diabetic Recipe

SHRIMP, CORN, AND PEPPER SAUTE

Yield: 4 servings
Serving size: 3-4 ounces shrimp, 2/3 cup vegetables
Source: "Express Lane Diabetic Cooking"

INGREDIENTS
- 1 tablespoon canola oil
- 1/2 cup chopped onion
- 1 cup frozen corn
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup halved cherry tomatoes
- 2 tablespoons fresh lemon juice
- 1 pound frozen cooked shrimp, thawed
- 2 tablespoons minced fresh basil
- Fresh black pepper and salt to taste

DIRECTIONS
In a large skillet over medium heat, heat the oil.
Add the onion and saute for 5 minutes. Add the corn
and peppers and saute for 5 minutes.

Add the cherry tomatoes and lemon juice. Cover, reduce
heat to low, and cook for 3 minutes. Add the shrimp,
basil, black pepper, and salt and cook 1 more minute.

Nutritional Information Per Serving:
Calories: 185, Fat: 5 g, Cholesterol: 190 mg, Sodium: 224 mg,
Carbohydrate: 14 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 22 g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 3 Very Lean Meat