Recipe - Shrimp With Tomato Chili Sauce

Stephen Ceideburg
One fourth 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
One half 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 pound 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: One fourth 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 One half lean meat, 1 vegetable

From "The NutriSweet Spoonful Recipe Collection", 1992.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini