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Shrimp With Tomato Chili Sauce

chili, diabetic, shellfish

1 stephen ceideburg
1/4 cup chopped green pepper
2 tablespoon finely chopped shallots or onions
1 tablespoon finely chopped jalapeno pepper
2 cloves garlic, minced
2 teaspoon olive or vegetable oil
1 teaspoon dried basil leaves
1 teaspoon dried mint leaves
1 tablespoon minced parsley
1/2 cup chicken broth
3 tablespoon catsup
3 tablespoon rice wine or cider vinegar
3 tablespoon light reduced sodium soy sauce
3 tablespoon nutrasweet 'spoonful'
1 lb large cooked deveined shrimp

Seafood never had it so good, and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence. SAUTE GREEN PEPPER, shallots, jalapeno pepper and garlic in oil until tender in small saucepan. Stir in herbs; cook over medium heat 1 minute. Stir in broth, catsup, vinegar and soy sauce; heat to boiling. REDUCE HEAT and simmer, uncovered, until cooked to thick sauce consistency (about 1 cup). Remove from heat and let stand 2 to 3 minutes; stir in NutraSweet Spoonful. Serve warm with shrimp. NUTRITIONAL INFORMATION Serving Size: 1/4 recipe Calories..........160 Saturated Fat....<1 g Protein..........23 g Cholesterol....193 mg Carbohydrates.....9 g Fiber............<1 g Total Fat.........4 g Sodium.........959 mg DIABETIC FOOD EXCHANGE: 2 1/2 lean meat, 1 vegetable From "The NutriSweet Spoonful Recipe Collection", 1992. Posted by Stephen Ceideburg

Yield: 4 servings

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