Am I missing something on this recipe? What are the quantities of snow peas
and carrots? I don't see either in the ingredient list.
Thanks,
Gail
-----Original Message-----
From: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
[mailto:Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com] On Behalf Of
sherrymer12
Sent: Thursday, May 20, 2010 12:22 PM
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
Subject: [Healthy_Recipes_For_Diabetic_Friends] Stir-Fried Shrimp With Snow
Peas and Carrots - 16 g carbs
Stir-Fried Shrimp With Snow Peas and Carrots
FROM DIABETES FORECAST MAGAZINE
Shrimp
1 lb. large shrimp, peeled and deveined
1½ Tbsp. all-purpose flour
Pinch of salt
1 Tbsp. peanut or vegetable oil
Aromatics
1 tsp. peanut or vegetable oil
1 large shallot, minced
2 scallions, minced
1 recipe of either Orange Hoisin
Sauce or Sweet and Sour Sauce
Garnishes
½ cup canned pineapple chunks,
packed in their own juice
2 Tbsp. roasted unsalted peanut
6 servings
Serving size: 1 cup
Preparation time: 20 minutes
Cooking time: 10 minute
1. Prepare the vegetables: Bring a pot of water to a boil. Add the carrots
and snow peas, and turn off the heat. Let vegetables stand in the water for
30 seconds. Drain and immediately plunge the vegetables into ice water to
stop the cooking process. Drain again, pat dry, and set aside.
2. In a large bowl, toss the shrimp with the flour and salt until the shrimp
are lightly coated. Shake off excess. Heat a large wok over medium-high
heat. Add the 1 Tbsp. of peanut or vegetable oil. Add half the shrimp and
stir-fry. Remove the shrimp to a bowl and set aside. Do the same for the
rest of the shrimp.
3. Prepare the aromatics: Add the 1 tsp. of peanut or vegetable oil to the
wok. Stir-fry the shallots and scallions for 30 seconds. Add in the blanched
carrots and snow peas, and stir-fry for 1 minute. Add in the desired sauce,
and cook for 1 minute or until thickened.
4. Return the shrimp to the wok, and add in the pineapple chunks and
peanuts, tossing to coat with the sauce. Serve immediately.
Nutrition facts
Carbohydrate exchanges 0.5
Vegetable exchanges 1
Lean meat exchanges 2
Fat exchanges 0.5
Amount per serving
Calories 185
Calories From Fat 45
Total Fat 5 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 120 mg
Sodium 165 mg
Total Carbohydrate 16 g
Dietary Fiber 2 g
Sugars 9 g
Protein 18 g
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