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May 09, 2006
Zippy Shrimp
ZIPPY SHRIMP
1-1/4 cups chicken or vegetable broth
10 medium pitted ripe olives, finely chopped
1 red chili pepper, finely chopped*
2 tablespoons lemon juice
1 tablespoon minced fresh rosemary or 1 teaspoon
dried rosemary, crushed
4 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt
1/4 to ½ teaspoon pepper
2 pounds fresh or frozen uncooked shrimp, peeled and deveined
In a large nonstick skillet, combine the first 10 ingredients. Bring to a boil; cook until mixture is reduced by half. Add shrimp. Simmer, uncovered, for 3-4 minutes or until shrimp turns pink, stirring occasionally. Yield: 8 servings.
Nutritional Analysis: One serving (½ cup) equals 141 calories, 3 g fat (trace saturated fat), 172 mg cholesterol, 520 mg sodium, 3 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchange: 4 very lean meat.
*Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Posted by Willie Crawford at May 9, 2006 11:38 AM
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