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Saturday, October 3, 2009

[Healthy_Recipes_For_Diabetic_Friends] Chinese Oriental Shrimp - 2g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Chinese Oriental Shrimp

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade:
1/4 cup fresh cilantro leaves -- (more or less)
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon lime juice
2 tablespoons sesame oil
1 tablespoon brown sugar
salt -- to taste
red pepper -- and/or black pepper, to taste

1 pound cleaned shrimp -- coarsely chopped
1/2 cup snow peas
2 tablespoons sesame oil

Mix marinade ingredients together in a blender or food processor until cilantro is finely chopped and all ingredients are well blended.

Place shrimp and snow peas in marinade and refrigerate for at least 2 hours.

In a large skillet or wok, heat 2 tablespoons sesame oil and stir-fry shrimp and snow peas with marinade sauce.

Wrap in Chinese Onion Pancakes.

Makes 10 - 12 servings with pancakes.

Chinese Onion Pancakes
2 cups all-purpose flour
1 dash salt
2 green onions -- green part only, finely chopped
1 tablespoon sesame oil
1/2 cup warm water -- to 2/3 cup

In a large bowl, combine flour, salt and green onions.
Slowly mix in oil and then water, until you have a smooth, slightly sticky dough.
Cover and let rest for about 10 minutes.
Divide dough into 12 equal pieces and roll into rounds about 5 or 6-inches in diameter.
Cook on a very hot, ungreased griddle or in an electric tortilla press.

Makes 12.

Per Serving (excluding unknown items): 87 Calories; 1g Fat (14.2% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Fat.

Cuisine:
"Chinese"
Source:
"Flatbreads From Around the World: with toppings, fillings, and spreads by Donna Rathmell German, Bristol Publishing, 1994."
S(Formatted by Chupa Babi):
"Sept 2009"
Yield:
"11 servings"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 94 Calories; 6g Fat (54.7% calories from fat); 9g Protein; 2g Carbohydrate; trace Dietary Fiber; 63mg Cholesterol; 249mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1372 0 0