Shrimp and Corn with Basil
Yield: 4 servings
2 Tbsp butter
1 small red onion, chopped
3/4 lb medium shrimp, shelled
Kernels cuts from 3 ears fresh sweet corn, about 1 1/2 cups
4 scallions, green and white, chopped
2 Tbsp fresh lemon juice
1 tsp grated lemon zest
Salt and freshly ground black pepper, to taste
6 large basil leaves, cut into thin strips
Melt the butter in a deep medium skillet over medium-high heat.
Sauté the onion until translucent, about 4 minutes. Add the
shrimp and corn, mixing occasionally until the shrimp turn pink
and are cooked through, about 6 minutes. Stir in the scallions,
lemon juice and zest. Season to taste with salt and pepper.
Off the heat, mix in the basil. Divide the sauté among 4 plates
and serve immediately. (Steamed brown rice makes a good
accompaniment.)
Nutritional Information Per Serving:
209 calories, 8 g total fat (4 g saturated fat),
16 g carbohydrate, 19 g protein, 3 g dietary fiber,
141 mg sodium
Diabetic Exchanges: 1 Bread/Starch, 2-1/2 Medium-Fat Meat
Source: AICR