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Tuesday, July 7, 2009

[Healthy_Recipes_For_Diabetic_Friends] Shrimp with Cilantro Pesto - 4g Carbs, 1g Fiber, 0g Sugar

Shrimp with Cilantro Pesto - 4g Carbs, 1g Fiber, 0g Sugar

From: www.drgourmet.com
I love pestos. They are the most elegant fast food. Something green, some
seeds, a bit of oil and cheese and you've got the perfect sauce for almost
anything. You can make pasta or shrimp like in this dish. You can spread
it on crackers or bread for sandwiches. Pestos always make you look like
a star at any dinner party.

This recipe is gluten-free and low in sodium (salt). Those who are taking
Coumadin (warfarin) and those with GERD / Acid Reflux should avoid it. It
contains cheese, so those who are lactose intolerant but can tolerate
cheese may enjoy it.

Special Diet Information

Coumadin (Warfarin)--
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose--
This recipe contains cheese and some of those who are lactose
intolerant may be able to tolerate it.

Sodium--
This is a low sodium recipe.

GERD / Acid Reflux--
This recipe contains GERD triggers and those with GERD may wish
to avoid it.

Gluten Sensitivity--
This recipe is safe for those who are sensitive to gluten.

Servings: 4
Serving size: 4 oz shrimp with 3 Tbsp pesto

This recipe can be multiplied by 2, 3, 4, 5.

This recipe does make good leftovers especially as sandwiches.
The pesto keeps well in the refrigerator for a few days.

Serve with Tomato Polenta or Jasmine Rice or
Jasmine Rice - Low Sodium Version or Cilantro Rice

AND

Serve with Parmesan Squash or Pan Grilled Broccoli or
Pan Grilled Asparagus or Herbed Zucchini

4 Tbsp pumpkin seeds (pepitas)
2 cloves garlic (minced)
4 cups fresh cilantro
1 ounce reduced fat Monterey Jack cheese (shredded)
2 Tbsp water
2 Tbsp fresh lime juice
Fresh ground black pepper (to taste)
2 Tbsp olive oil
Spray olive oil
1/4 tsp salt
16 oz shrimp (peeled and deveined)

Place the pumpkin seeds, garlic, cilantro, cheese, lime juice, water,
pepper olive oil and salt in a blender or mini chopper. Blend until
smooth. (This can be done in advance and kept in the refrigerator.)

Spray a large non-stick skillet lightly with oil. Place the pan over medium-high heat and when hot add the shrimp.

Cook for about 4 – 5 minutes, tossing frequently. Add the pesto and
cook for another 3 – 5 minutes until the shrimp are done.

Servings: 4
Serving size: 4 oz shrimp with 3 Tbsp pesto
Nutrition per Serving:
255 Calories, 125 Calories from Fat, 14g Total Fat, 3g Saturated Fat,
175mg Cholesterol, 360mg Sodium, 4g Total Carbs, 1g Dietary Fiber,
0g Sugars, 27g Protein, 381mg Potassium,
Vitamin A 27%, Vitamin C 16%, Calcium 13%, Iron 24%,
Vitamin K 58 mcg
Magnesium 95 mg