New Orleans Shrimp Creole - 21g Carbs, 6g Fiber, 12g Sugar
Yield: 6 servings (1 cup per serving)
From: The Diabetes Food and Nutrition Bible
1/4 cup dry white wine
1 cup diced onions
1/2 cup diced celery
1 1/2 cups diced red pepper
1/2 cup diced green pepper
2 cloves garlic, minced
1 cup sliced okra
4 cups crushed canned tomatoes
1 Tbsp no-added-salt tomato paste
1 cup fat-free, reduced-sodium chicken broth
1/2 tsp cayenne pepper
1 tsp paprika
1/2 tsp celery seed
2 bay leaves
1 lb large shrimp, peeled and deveined
Salt and pepper to taste
In a large stockpot or kettle, heat the white wine over medium heat
until it boils slightly.
Add the onions, celery, red and green pepper, and garlic and saute
for 10 minutes.
Add the okra, tomatoes, tomato paste, broth, cayenne pepper, paprika,
celery seed, and bay leaves. Bring to a boil. Lower the heat and
simmer for 45 minutes.
Add the shrimp and cook for 5-6 minutes more until the shrimp turn
pink. Season with pepper and salt. Serve in bowls with cooked rice
if desired.
Nutritional Information Per Serving (1 cup):
161 Calories, 1g Fat, 107mg Cholesterol, 607mg Sodium, 21g Carbs,
6g Dietary Fiber, 12g Sugars, 16g Protein
Diabetic Exchanges:
1 Carbohydrate (equals 3 vegetable), 2 Very Lean Meat, 1 Vegetable