1/2 cup sliced mushrooms
2 tablespoons minced shallots
1 tablespoon margarine
1/4 cup dry white wine or fat free chicken broth
1 15 1/2 ounce can artichoke hearts, drained, quartered
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.
Nutritional Information Per Serving:
Calories: 149, Fat: 3.6 g, Cholesterol: 130 mg, Sodium: 460 mg, Protein: 17.2g, Carbohydrate: 8.2 g
Diabetic Exchanges: 1 Vegetable, 2 Meat