Caribbean Shrimp And Pasta from Healthy Diabetic Recipes

Caribbean Shrimp And Pasta Recipe

Recipe Ingredients:

6 oz uncooked medium bow tie pasta
1 tbsp ground allspice
1 tbsp frozen orange juice concentrate
1 tsp ground thyme
1 1/2 tsp vegetable oil, divided
1/4 tsp minced scotch bonnet pepper
12 oz medium shrimp, peeled, deveined
Nonstick cooking spray, as needed
1/2 cup fat-free reduced-sodium chicken broth
1/3 cup finely-chopped green onion, green tops only
2 tbsp lemon juice
1 tbsp sesame oil
1 tsp Dijon mustard
1/4 tsp salt
1 cup diced papaya
3/4 cup diced mango

Recipe Instructions:

Cook pasta according to package directions, omitting salt. Drain; set aside.

Combine allspice, orange juice concentrate, thyme, 1 teaspoon oil and pepper in small bowl; add shrimp and thoroughly coat.

Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque. Remove from heat.

Combine chicken broth, green onion, lemon juice, sesame oil, mustard, salt and remaining 1/2 teaspoon oil in large bowl. Add papaya and mango; toss to combine. Add pasta; toss again. Serve immediately.

This recipe yields 6 (1-cup) servings.

Exchanges Per Serving: 1 1/2 Starch, 1 1/2 Meat, 1/2 Fruit.

Nutrition Facts: Calories 217; Calories from fat 19%; Total Fat 5g; Saturated Fat 1g; Protein 14g; Carbohydrates 30g; Cholesterol 87mg; Sodium 208mg; Dietary Fiber 1g.

Comments: Bring a hint of the tropics to your table with the exotic flavors of papaya and mango. In the islands, fruits are often cooked with seafood to add a variety of textures, refreshing flavors and brilliant colors.

Caution: Scotch bonnet peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling peppers.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-26-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 6

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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