We’ve chosen to take advantage of the sales that many grocers are running on peeled, cooked shrimp. Serve this with a crusty French roll, and fresh pears with a wedge of nonfat cheddar cheese for dessert.
- olive oil cooking spray
- 1 medium onion, finely chopped
- 1 medium rib celery, finely chopped
- 1 clove garlic, minced
- 1 quart canned low-sodium chicken broth
- 1 14 1/2-ounce can whole tomatoes, undrained
- 1 medium thin-skinned potato, scrubbed and cut into thin julienne strips
- 1/2 teaspoon crushed dried Italian herb seasoning
- 1 pound medium peeled and deveined, cooked shrimp
- Freshly ground pepper, to taste
- Bottle of Tabasco sauce, to taste
- Lightly coat the bottom of a heavy 2-quart saucepan with the cooking spray. Add the onion, celery and garlic, and sauté over medium heat until vegetables are limp, about 5 minutes. Add the chicken broth, tomatoes with their juice, potato, and Italian seasoning. Reduce the fire and simmer, covered, for 12 minutes.
- Add the shrimp and continue to simmer, uncovered, for another 5 minutes, until shrimps are heated through. Season with pepper.
- Ladle into shallow soup bowls. Pass the Tabasco sauce at the table to sprinkle as desired on each serving.
Diabetic exchanges: 3 1/2 very lean protein, 1 1/2 (1 bread/starch, 1 1/2 vegetable)
|Amount Per Serving|
|% Daily Value*|
|Total Fat 3||4.6%|
|Saturated Fat 1.0||5%|
|Total Carbohydrate 25||8.3%|
|Dietary Fiber 3||12%|
|Vitamin A||Vitamin C|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Diabetic Dinner Recipes