Holiday Shrimp Diabetes Recipe Ingredients:
1 1/2 lb fresh jumbo shrimp, peeled, deveined, and butterflied (you can have the seafood department do this for you)
1 tsp corn oil
2 scallions, minced
2 garlic cloves, minced
2 tsp minced ginger
3/4 cup low-fat, low-sodium chicken broth
3 Tbsp lite soy sauce
2 Tbsp cider vinegar
2 tsp rice vinegar
1/4 tsp chili powder
1 Tbsp cornstarch or arrowroot powder
2 Tbsp water
3 cups cooked brown rice

Yield: Serves six
Serving Size: 3-4 oz with 1/2 rice cup
Calories: 214
Calories from Fat: 26
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 161 mg
Sodium: 508 mg
Carbohydrate: 26g
Dietary Fiber: 2g
Sugars: 2g
Protein: 21g

Holiday Shrimp Diabetes Recipe’s Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat. Add the scallions, ginger, and garlic. Stir-fry for 30 seconds. Add the broth, soy sauce, cider vinegar, rice vinegar, and chili powder. Bring to a boil, then lower the heat.
2. Add the shrimp and saute for 3-4 minutes – just until the shrimp turn pink. Mix together the cornstarch or arrowroot powder with the water. Add to the skillet or wok and cook until thickened. Serve the shrimp over rice.