Stephen Ceideburg 1/4 c Chopped green pepper
2 tb Finely chopped shallots or
-onions 1 tb Finely chopped jalapeno
-pepper 2 Cloves garlic, minced
2 ts Olive or vegetable oil
1 ts Dried basil leaves
1 ts Dried mint leaves
1 tb Minced parsley
1/2 c Chicken broth
3 tb Catsup
3 tb Rice wine or cider vinegar
3 tb Light reduced sodium soy
-sauce 3 tb NutraSweet ‘Spoonful’
1 lb Large cooked deveined shrimp
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: 1/4 recipe Calories……….160 Saturated Fat….<1 g Protein……….23 g Cholesterol….193 mg Carbohydrates…..9 g Fiber…………<1 g Total Fat………4 g Sodium………959 mg DIABETIC FOOD EXCHANGE: 2 1/2 lean meat, 1 vegetable From “The NutriSweet Spoonful Recipe Collection”, 1992. Posted by Stephen Ceideburg