Shrimp Orientale
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
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.
Yield: 4 Servings
Source: “Light and Easy Diabetes Cuisine” by Betty Marks
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
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