Diabetic Shrimp Recipes
Light Shrimp Risotto Recipe
Ingredients:
1 lb medium shrimp, peeled and - deveined, shells; reserved
1 tsp salt, divided
1/2 tsp freshly ground pepper, divided
2 cup water
3 1/2 cup fat-free chicken broth
2 tsp olive oil, divided
1 cup finely chopped onions
1 tbsp minced garlic
1/4 tsp saffron threads
1 cup arborio, or medium-grain - rice
1 cup finely chopped fennel, or
1/2 cup celery
1 cup white wine
1 cup frozen peas
fennel fronds, for garnish
Preparation:
1. Combine shrimp, 1/2 teaspoon salt and 1/4 teaspoon pepper in small
bowl.
2. Bring shrimp shells and water to boil in medium saucepan. Reduce heat
and simmer 10 minutes. Strain broth into bowl; discard shells. Return
broth to saucepan; pour in chicken broth and bring to a simmer.
3. Heat 1 teaspoon oil in Dutch oven over medium heat. Cook shrimp 2
minutes, turning once, until opaque. Transfer to plate; set aside. Heat
remaining 1 teaspoon oil in Dutch oven; add onions and garlic. Cook,
stirring, 2 minutes. Stir in saffron and !
rice to coat grains, 1 minute. Stir in fennel, wine, remaining 1/2
teaspoon salt and 1/4 teaspoon pepper. Cook 3 to 5 minutes, until liquid
is absorbed.
4. Set aside 1/2 cup warm shrimp-chicken broth. Stir another 1 cup broth
into rice. Cook, stirring, 2 minutes, until liquid is just absorbed.
Gradually add remaining broth, stirring, 1/2 cup at a time, until liquid is
absorbed and rice is tender, 30 to !
35 minutes. Stir in reserved 1/2 cup broth mixture, peas and shrimp. Cook
5 minutes more, until heated through. Garnish with fennel fronds. Makes
4 servings.
Per Serving Daily Goal Calories 400 2,000 (F), 2,500 (M) Total Fat 4.5 g 60
g or less (F), 70 g or less (M) Saturated Fat 1 g 20 g or less (F), 23 g
or less (M) Cholesterol 140 mg 300 mg or less Sodium 1,282 mg 2,400 mg or
less Carbohydrates 50 g 250 g or m!
ore Protein 27 g 55 g to 90 g Calcium 93 mg 1,000 mg
Notes: This classic rice dish tastes as luscious and creamy as the Italian
original, but is easier on the waistline. Our version uses the broth made
by boiling the shrimp shells in water.
Prep time: 20 minutes efc Cooking time: 55 to 62 minutes Easy, low-fat,
low-calorie
Copyright © 1998, 1997 Meredith Corporation. All Rights Reserved.
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/11/98
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Contributor: LHJ ONLINE http://www.lhj.com
Preparation Time: 0:00
Serves: 4
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Light Shrimp Risotto Recipe provided for you by InformationAboutDiabetes.com
